tag:blogger.com,1999:blog-67363537658981301942024-03-06T00:41:16.183-08:00MALAYSIANFOODYUMMYUnknownnoreply@blogger.comBlogger19125tag:blogger.com,1999:blog-6736353765898130194.post-65934799893317035162011-02-24T01:19:00.001-08:002011-02-24T01:51:06.168-08:00AUTHENTIC PENANG CURRY MEE IN KEPONG<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDdnRLEGzfVBUwzIUFbO3zQwg41NEfPVp18tqORSwytgeajikHSTaHEKtYOpV6Po1dLCktdbL5wPVNCeczp0EOd0aNULr-rQdqh2_ys5qDdvytZUhO-TDvy1z8O4YvyAzPpB_nwDM3cc4/s1600/IMG_3027.jpg"><img style="text-align: justify;float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 400px; height: 267px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDdnRLEGzfVBUwzIUFbO3zQwg41NEfPVp18tqORSwytgeajikHSTaHEKtYOpV6Po1dLCktdbL5wPVNCeczp0EOd0aNULr-rQdqh2_ys5qDdvytZUhO-TDvy1z8O4YvyAzPpB_nwDM3cc4/s400/IMG_3027.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577184082883072930" /></a><div style="text-align: justify;">When the bowl of Penang Curry Noodles is served, this is how it looks like this: </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUImT18rWd4CKJiA507HmUoT1eMRnnGmq_RaJnXubdhbTCVzBxgvZgZ2rrC1YkV_nQejGrTEKZAIlLrkNDSRYdYQqm6_hUzsYOgC9GatIrTLyc5GCqpqIhBchooZYfzBj1TSrnC3zMII/s400/IMG_3042.jpg" style="text-align: justify;float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 400px; height: 267px; " border="0" alt="" id="BLOGGER_PHOTO_ID_5577183513665947346" /><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Thereafter, depending on how much chilli you want to use, this is how it turns out:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Doesn't it look yummy? I like to treat friends to this place, especially if they are from Penang. So far, most of my Penang friends have raving reviews of this guy's authenticity. He also does Penang Lum Mee, Penang Prawn Mee, and supplies Curry Mee Chilli and Penang Cha Kuey Teow Soy Sauce. Let me make the location a mystery. If you are interested, please email me: ejng@pc.jaring.my.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">If I know you, and happen to be available, I will belanja you; for me, the owner charges RM3 per bowl, but for you, I think it's one Ringgit extra. I have been eating here since more than 10 years ago when Sheila Abdul Rahman, former Editor of Sunday Mail, told me to write about the shop. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6736353765898130194.post-68525210831295473052011-01-17T12:42:00.001-08:002011-01-17T12:42:42.428-08:00Standing out from the rest<span class="Apple-style-span" style="font-family: Arial, Helvetica, Verdana, sans-serif; font-size: 12px; "><h3 id="story_date" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-weight: normal; font-size: 11px; color: rgb(153, 153, 153); font-family: Arial; ">Sunday May 18, 2008</h3><h1 id="story_title" style="padding-top: 0px; padding-right: 35px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-weight: bold; font-size: 29px; color: rgb(0, 0, 0); font-family: Arial, Verdana, sans-serif; line-height: 36px; ">Standing out from the rest</h1><h2 id="story_byline" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-weight: bold; font-size: 11px; color: rgb(102, 102, 102); font-family: Arial; ">By STEPHEN NG</h2><div id="story_content" style="border-top-width: 1px; border-top-style: dotted; border-top-color: rgb(204, 204, 204); padding-top: 15px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; "><div id="google_ads_div_News_Story_toptext"><ins style="width: 468px; height: 60px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; display: inline-table; position: relative; "><ins style="width: 468px; height: 60px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; display: block; position: relative; "><iframe id="google_ads_iframe_News_Story_toptext" name="google_ads_iframe_News_Story_toptext" width="468" height="60" scrolling="no" marginwidth="0" marginheight="0" frameborder="0" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; position: absolute; top: 0px; left: 0px; "></iframe></ins></ins></div><br /><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; "><b>Tuck Kee Restaurant’s secret to success? Constantly updating the menu with unusual dishes.</b></p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">WITH the myriad food choices available to diners, restaurateurs have to constantly come up with new dishes to distinguish their offerings from that of hawker stalls.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“Young people these days do not eat a lot,” said master chef CT Wong, who operates Tuck Kee Restaurant in Taman Bukit Maluri, Kepong in Kuala Lumpur. “They eat just for the sake of tasting, and eat just enough to keep from feeling hungry. Therefore, we have to make sure that we have special dishes that the hawkers cannot imitate.”</p><div class="story_image center" style="float: none; margin-top: 0px; margin-right: auto; margin-bottom: 15px; margin-left: auto; padding-top: 5px; padding-right: 10px; padding-bottom: 0px; padding-left: 10px; width: 394px; "><img src="http://thestar.com.my/archives/2008/5/18/sundaymetro/m_11shark.jpg" alt="" width="380" height="253" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; " /><span class="caption" style="color: rgb(51, 51, 51); clear: both; font-size: 10px; font-weight: bold; font-family: Arial; display: block; ">The sand shark used for Tuck Kee Restaurant’s signature dish.</span></div><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Wong should know – his restaurant started out as a small hawker stall in Kepong back in 1987. Today, his restaurant is well known for its signature dish, Braised Shark Lips, that’s flavoured by dry scallops and shark fin sauce.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“We have people coming from far away just to try out our signature dish.</p><div class="story_image right" style="float: right; margin-bottom: 15px; padding-top: 5px; padding-right: 10px; padding-bottom: 0px; padding-left: 10px; width: 134px; "><img src="http://thestar.com.my/archives/2008/5/18/sundaymetro/m_11wong.jpg" alt="" width="120" height="161" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; " /><span class="caption" style="color: rgb(51, 51, 51); clear: both; font-size: 10px; font-weight: bold; font-family: Arial; display: block; ">Tuck Kee Restaurant owner, CT Wong.</span></div><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“It tastes like sea cucumber but has a slighter softer texture. The dish is seldom found elsewhere.”</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Diners are encouraged to take home the jaw bones of the sand shark used for the dish. “It can be boiled for a soup that’s good for health, with benefits for the backbone,” he said.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Wong also recommends dishes such as Black Pepper Herbal Venison Ribs, Freshwater River Fish Head – which uses the giant river catfish (<i>ikan tapah</i>) – and the Nine-Catty chicken.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">The venison ribs are imported from Australia and cooked with a special sauce formulated by Wong.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“The Venison Ribs are slightly spicy, and go well with rice. It’s a popular lunch order,” he said.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">The Nine-Catty Chicken gets its name from its weight of nine catties (about 5.4kg)</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“We steam the chicken to ensure its flavour is retained before it’s garnished with jelly fish. The dish is best eaten with ginger,” Wong said.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Restaurant manager Goh Kah Kwan said the outlet gets its fish supply from Behrang, Tanjong Malim. He says that fish is a lot tastier when it’s fresh and properly steamed.</p><div class="story_image center" style="float: none; margin-top: 0px; margin-right: auto; margin-bottom: 15px; margin-left: auto; padding-top: 5px; padding-right: 10px; padding-bottom: 0px; padding-left: 10px; width: 364px; "><img src="http://thestar.com.my/archives/2008/5/18/sundaymetro/m_11sharklips.jpg" alt="" width="350" height="235" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; " /><span class="caption" style="color: rgb(51, 51, 51); clear: both; font-size: 10px; font-weight: bold; font-family: Arial; display: block; ">Tuck Kee’s signature dish is Braised Shark Lips.</span></div><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">The Freshwater River Fish Head is what Wong and Goh like to recommend to their guests. “Curry fish head is very common these days, but we believe our guests will know how to discern a good freshwater fish once they have tasted the Tuck Kee fish head,” Wong said.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Retiree Yeow Chon Seng and his wife of Taman Wangsa Permai and a young couple from Puchong, Patrick Lim and Jane Tan, were invited to sample the food at Tuck Kee.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Yeow, 76, said he liked the Braised Shark Lips while Lim, 27, and Mrs Yeow, 72, picked the freshwater fish head as their favourite dish. IT consultant Tan, 28, said she enjoyed the taste of the Black Pepper Herbal Venison ribs.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Tuck Kee Restaurant is also famous for its Hong Kong-style dim sum, which is also available to guests sitting in the outlet’s open air section.</p><div class="story_image center" style="float: none; margin-top: 0px; margin-right: auto; margin-bottom: 15px; margin-left: auto; padding-top: 5px; padding-right: 10px; padding-bottom: 0px; padding-left: 10px; width: 364px; "><img src="http://thestar.com.my/archives/2008/5/18/sundaymetro/m_11ribs.jpg" alt="" width="350" height="217" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; " /><span class="caption" style="color: rgb(51, 51, 51); clear: both; font-size: 10px; font-weight: bold; font-family: Arial; display: block; ">Popular order: The Black Pepper Herbal Venison Ribs are cooked in a special sauce formulated by Wong.</span></div><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">On most public holidays and weekends, the whole place is packed from 6am to 2pm.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“We have over 50 different types of dim sum dishes to choose from,” said dim sum chef Teng Tung Fong, while preparing the dim sum dishes for the evening session (6pm through 3am). The most popular orders are for the <i>siu mai, har mai, har kau</i> and <i>yee tan</i>.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">If Seremban is famous for its “Yip Chee Mei Big Dumplings”, Wong said Tuck Kee has its own version, “Maluri Big Dumplings”, which are becoming very popular.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Tuck Kee Restaurant is located at 39, Jalan Burung Jentayu, Taman Bukit Maluri, Kepong (% 03-62742486 / 62753857). It is open from 11am to 3pm for lunch and from 6pm to 11pm for dinner.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Dim sum is served from 6am to 2pm, and from 6pm to 3am.</p></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6736353765898130194.post-30122385656095582042011-01-17T12:41:00.001-08:002011-01-17T12:41:42.448-08:00Huge on freshwater fish<span class="Apple-style-span" style="font-family: Arial, Helvetica, Verdana, sans-serif; font-size: 12px; "><h3 id="story_date" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-weight: normal; font-size: 11px; color: rgb(153, 153, 153); font-family: Arial; ">Sunday November 18, 2007</h3><h1 id="story_title" style="padding-top: 0px; padding-right: 35px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-weight: bold; font-size: 29px; color: rgb(0, 0, 0); font-family: Arial, Verdana, sans-serif; line-height: 36px; ">Huge on freshwater fish</h1><h2 id="story_byline" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-weight: bold; font-size: 11px; color: rgb(102, 102, 102); font-family: Arial; ">Story and photos by STEPHEN NG</h2><div id="story_content" style="border-top-width: 1px; border-top-style: dotted; border-top-color: rgb(204, 204, 204); padding-top: 15px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; "><div id="google_ads_div_News_Story_toptext"><ins style="width: 468px; height: 60px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; display: inline-table; position: relative; "><ins style="width: 468px; height: 60px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; display: block; position: relative; "><iframe id="google_ads_iframe_News_Story_toptext" name="google_ads_iframe_News_Story_toptext" width="468" height="60" scrolling="no" marginwidth="0" marginheight="0" frameborder="0" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; position: absolute; top: 0px; left: 0px; "></iframe></ins></ins></div><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; "><b>You won’t find obese wild canines at Fatty Tiger, only pesticide-free greens and mouth-watering fish dishes.</b></p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; "></p><table border="0" cellpadding="7" align="right" width="194"><tbody><tr><td><img src="http://thestar.com.my/archives/2007/11/18/sundaymetro/m_05keong.jpg" border="0" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; " /></td></tr><tr><td><div class="caption" style="color: rgb(51, 51, 51); clear: both; font-size: 10px; font-weight: bold; font-family: Arial; display: block; ">Fish to the fore: Chef Keong holding the Ikan Kelah Merah. On the table are (clockwise from top right) Ikan Tengalan, Ikan Patin, Ikan Jelawat and Ikan Temoleh.</div></td></tr></tbody></table>WHEN two fishing enthusiasts, Joe Fong and Ben Lee, came together to start their Fatty Tiger Restaurant in Cheras, Kuala Lumpur, they came up with an interesting concept of restaurant food.<p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">For a start, it seems a funny thing why they chose to name the restaurant Fatty Tiger when the canine found in the wild is hardly known for being overweight.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">But Lee says the concept of their restaurant is based on their love for pesticide-free vegetables, like pucuk paku, and animals, especially the fishes, that are found in the wild.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“The freshwater fish from the rivers are a lot tastier and more nutritious by comparison.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“When we say this to fishing enthusiasts, they will know what we mean, because they know how to appreciate the natural tastes of the fish and the way we prepare the dishes.”</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">So, with Lee, the environment at Fatty Tiger Restaurant is not that important.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“Our idea is to make this a fisherman’s outing, where our customers can simply enjoy the best of what nature can offer,” he says.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">After all, as Lee puts it aptly: “The idea of the restaurant came about when several fishing enthusiasts decided that they would share the best of nature’s gifts from the rivers with other fellow Malaysians.”</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">The cooking is simple but the dishes served here taste pretty good.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; "></p><table border="0" cellpadding="7" align="center" width="334"><tbody><tr><td><img src="http://thestar.com.my/archives/2007/11/18/sundaymetro/m_05ben.jpg" border="0" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; " /></td></tr><tr><td><div class="caption" style="color: rgb(51, 51, 51); clear: both; font-size: 10px; font-weight: bold; font-family: Arial; display: block; ">Tucking in: Ben Lee (left) and Joe Fong (right) with a regular client, Calvin Ng, helping themselves to the dishes at Fatty Tiger.</div></td></tr></tbody></table>“It is because we want to bring out the natural taste of the freshwater fish and other dishes served here,” explains Fong.<p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Instead of pork, they serve wild boar meat. And, for poultry, the restaurant only uses kampung chicken, which is usually steamed with herbs. There are also the steamed kampung chicken eggs, prepared using special herbs to give it a special fragrance.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Sixty per cent of the fish served as dishes here are bought from the orang asli community, while another 15% come from other fishing enthusiasts.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Fong used to go fishing very often in the past but since the restaurant started, he goes only once every fortnight.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“Each time we go out in our sampans, it’s for a few days at a stretch,” he says.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; "></p><table border="0" cellpadding="7" align="center" width="264"><tbody><tr><td><img src="http://thestar.com.my/archives/2007/11/18/sundaymetro/m_05kerai.jpg" border="0" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; " /></td></tr><tr><td><div class="caption" style="color: rgb(51, 51, 51); clear: both; font-size: 10px; font-weight: bold; font-family: Arial; display: block; ">Ikan Kerai (steamed)</div></td></tr></tbody></table>Their favourite fishing spots include the Kenyir Lake, Temenggong Lake, Pahang River, Rompin River and Perak River. There is a wide selection of over 16 types of fish served here, including Ikan Tapah, Ikan Tengalan, Haruan, Jelawat, Ketutu, Gahak, Temoleh, Kerai, Bujuk, Sebarau, Baung and Patin.<p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">For those who are afraid of fish bones, Fong recommends the Ikan Patin, which has relatively fewer bones.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“It is very suitable for children,” he says.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">The famous Patin fish, steamed and served with ginger, goes for only RM45 a kilo.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“Patin fish has a natural sweet taste if served fresh,” says Lee. “It is only when it is no longer fresh that you have to garnish it.”</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Ikan Haruan is served with herbs and to prepare the dish, the chef has to remove most of the bones.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; "></p><table border="0" cellpadding="7" align="center" width="264"><tbody><tr><td><img src="http://thestar.com.my/archives/2007/11/18/sundaymetro/m_05haruan.jpg" border="0" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; " /></td></tr><tr><td><div class="caption" style="color: rgb(51, 51, 51); clear: both; font-size: 10px; font-weight: bold; font-family: Arial; display: block; ">Ikan Haruan (cooked with herbs)</div></td></tr></tbody></table>For the other types of food, the cooking style is also based on the kampung style.<p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“There is a number of ways, for example, for us to prepare the dishes with the wild boar meat. We can serve it as curry wild boar ribs cooked kampung style in clay pot, or with spring onions, black pepper and a special sauce known only to the kampung people,” Lee says.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“Then, there is the baby ribs stewed with herbs and ginger. Its taste is natural, and you simply cannot resist it.”</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Fatty Tiger Restaurant is located at Lot 12G, Ground Floor (South Walk), CMC Centre, Jalan Cerdas, Taman Connaught, Cheras. (Tel: 016-202 8572).</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">It is open daily, except Wednesdays, for lunch (noon-3pm) and dinner (6.30pm-10.30pm).</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; "></p></div><div id="google_afc" class="google_ads" style="clear: both; padding-top: 10px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; "><ins style="display: inline-table; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; height: 280px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; visibility: visible; width: 336px; "></ins></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6736353765898130194.post-59156205956697298032011-01-17T12:39:00.001-08:002011-01-17T12:39:44.671-08:00Seremban's best beef noodles<span class="Apple-style-span" style="font-family: Arial, Helvetica, Verdana, sans-serif; font-size: 12px; "><h3 id="story_date" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-weight: normal; font-size: 11px; color: rgb(153, 153, 153); font-family: Arial; ">Sunday December 28, 2008</h3><h1 id="story_title" style="padding-top: 0px; padding-right: 35px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-weight: bold; font-size: 29px; color: rgb(0, 0, 0); font-family: Arial, Verdana, sans-serif; line-height: 36px; ">Seremban’s best beef noodles</h1><h2 id="story_byline" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-weight: bold; font-size: 11px; color: rgb(102, 102, 102); font-family: Arial; ">Story and photos by STEPHEN NG</h2><div id="story_content" style="border-top-width: 1px; border-top-style: dotted; border-top-color: rgb(204, 204, 204); padding-top: 15px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; "><br /><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; "><b>Beef noodles are almost synonymous with Seremban. Read on to find out where you can enjoy the best beef noodles in Seremban.</b></p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">FEW food stalls have survived more than a generation, but after more than 60 years, the Seremban Beef Noodle stall in Seremban is still in operation.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">It is a legacy that its founder, Goh Hian Hai hopes to leave behind for his family.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Goh is well known in Seremban for his famous “Ngau Lam Meen” (Beef Noodle). However, he politely declined to be interviewed, citing that he was too busy with stall customers.</p><div class="story_image center" style="float: none; margin-top: 0px; margin-right: auto; margin-bottom: 15px; margin-left: auto; padding-top: 5px; padding-right: 10px; padding-bottom: 0px; padding-left: 10px; width: 414px; "><img src="http://thestar.com.my/archives/2008/12/28/sundaymetro/ms_pg08beefsoup.jpg" alt="" width="400" height="280" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; " /><span class="caption" style="color: rgb(51, 51, 51); clear: both; font-size: 10px; font-weight: bold; font-family: Arial; display: block; "><b>Tasty:</b> Beef Soup with radish.</span></div><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">The stall, which the 95-year-old patriarch had begun in the early 40s, has a rich history. It was popular back then, and still is today.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">He started operating the beef noodle stall at the old Seremban market before moving it to its current location in the Seremban Central Market.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Today, it is the second and third generation of Gohs who run the stall. However, the elder Goh is often at the stall, greeting his regular clients. He personally checks the food himself to ensure the beef noodles served are up to mark.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Goh’s son-in-law, Chong Nyuk Ling, 60, and his sons, have been running the stall in the Seremban Central Market for almost 30 years. The family bought a shop in Jalan Dr Krishna in 1979, and operated under the name, King’s Restaurant. Like the saying goes, a king cannot be without his queen, so in 2003, the family opened another restaurant in Kemayan Square and named it Queen’s Restaurant.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Chong’s wife, Goh Chee Eng said that ever since her father started the stall, the noodles have been made by the family. “We do not use any preservatives. That’s why our beef noodles taste very different from the rest,” she said.</p><div class="story_image left" style="float: left; margin-bottom: 15px; padding-top: 5px; padding-right: 10px; padding-bottom: 0px; padding-left: 10px; width: 214px; "><img src="http://thestar.com.my/archives/2008/12/28/sundaymetro/ms_pg08hai.jpg" alt="" width="200" height="297" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; " /><span class="caption" style="color: rgb(51, 51, 51); clear: both; font-size: 10px; font-weight: bold; font-family: Arial; display: block; ">The man who started the business is 95- year-old patriarch Goh Hian Hai.</span></div><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“Making the best beef noodle isn’t just about how one cooks the noodles, but my father has a way to make the noodles taste better. It starts right from the noodles, which is why we emphasise so much about making the noodles ourselves.”</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">The noodles are mixed with a special gravy made from the elder Goh’s recipe, which gives it an inimitable flavour. Just as he made it back then, gravy is today still preservative free.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“The beef comes from selected cuts to ensure that the meat is not too tough or soft,” Chee Eng explained.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“We are also very careful with what we serve. This is the reason why for almost two generations, people continue to enjoy our original recipe. We want to keep it that way.”</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Apart from the beef noodles, Chee Eng said that they also serve rice noodles (“lai fun”) and beef soup with radish. “These two dishes are also very popular,” she added.</p></div><div id="google_afc" class="google_ads" style="clear: both; padding-top: 10px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; "><ins style="display: inline-table; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; height: 280px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; visibility: visible; width: 336px; "></ins></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6736353765898130194.post-48780899538737681692011-01-17T12:38:00.001-08:002011-01-17T12:38:52.611-08:00Finger-licking good<span class="Apple-style-span" style="font-family: Arial, Helvetica, Verdana, sans-serif; font-size: 12px; "><h3 id="story_date" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-weight: normal; font-size: 11px; color: rgb(153, 153, 153); font-family: Arial; ">Sunday December 28, 2008</h3><h1 id="story_title" style="padding-top: 0px; padding-right: 35px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-weight: bold; font-size: 29px; color: rgb(0, 0, 0); font-family: Arial, Verdana, sans-serif; line-height: 36px; ">Finger-licking good</h1><h2 id="story_byline" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-weight: bold; font-size: 11px; color: rgb(102, 102, 102); font-family: Arial; ">Story and photos by STEPHEN NG</h2><div id="story_content" style="border-top-width: 1px; border-top-style: dotted; border-top-color: rgb(204, 204, 204); padding-top: 15px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; "><br /><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; "><b>The grilled chicken sold by Awang Putra Tamam draws quite a crowd at lunch time.</b></p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">GRILLED chicken can be found almost anywhere, but what differentiates the 37-year-old Awang Putra Tamam’s stall in Jalan Pantai, Seremban, from the others is his specially concocted sauce.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">The recipe is a secret, but the taste of Awang’s secret sauce is known to many who have eaten at his outlet, located just some 500m from the junction between Jalan Ampangan and Jalan Pantai.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Since he moved to this new stall last March, many of his loyal customers have followed him from his old outlet in Rembau – a testimony of how much they love his grilled chicken.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">According to Awang, he has been operating his business stall named Ayam Panggang Kenyalang for about six years. The word “Kenyalang” comes from “Bumi Kenyalang”, the colloquial name for Sarawak.</p><div class="story_image right" style="float: right; margin-bottom: 15px; padding-top: 5px; padding-right: 10px; padding-bottom: 0px; padding-left: 10px; width: 244px; "><img src="http://thestar.com.my/archives/2008/12/28/sundaymetro/ms_pg08awang.jpg" alt="" width="230" height="350" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; " /><span class="caption" style="color: rgb(51, 51, 51); clear: both; font-size: 10px; font-weight: bold; font-family: Arial; display: block; "><b>Crowd puller:</b> Awang’s honey chicken is accompanied by a soup and a secret-recipe sauce.</span></div><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Instead of using the oven, or roasting the chicken over a gas stove, Awang first marinates the chicken whole with honey before slowly grilling over a charcoal fire for 45 minutes.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">This, enthused Awang, gives it a beautiful golden texture. “We only use young chickens that are below 3kg,” he said. “The meat of younger birds is usually sweeter.”</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Hailing from Miri, Sarawak, the father of three children manages to sell between 40 to 50 birds a day. Prior to the petrol price hike, he used to sell 80 to 100 birds every day.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“Like many other businesses, we have also experienced a slowdown,” he said, but this does not discourage him from pursuing his dream of setting up at least two outlets in Kuala Lumpur by the end of next year.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">In the past, his grilled chicken were a big seller in several night markets in Rembau, Seremban Jaya and Seremban Two. “Currently, we also supply our sauce to an outlet in Batu 4, Port Dickson, which sells chicken rice,” added Awang.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“I believe there will be a lot of interest in our grilled chicken in Kuala Lumpur,” he said.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Awang’s chicken soup is prepared using black pepper, ginger, onions and some shredded chicken. “We serve the soup together with chicken rice. Many people like the soup because of the way it is prepared,” he said.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">His wife, Nurul Shakinah Abdullah, has been the backbone behind the success of his business.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Since he decided to start his own business, after having worked in Peninsular Malaysia since the early 90s, Nurul Shakinah has been helping out in the stall. “My wife is an inspiration to me,” admitted Awang.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Awang sells whole chicken at RM16, while half a chicken is RM8 and a quarter is RM4. If served with chicken rice, it is RM4, but for a quarter of chicken and the rice, it is RM5.50. The bulk of the crowd turns up during lunch time.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Some of his customers even bring back food to office for lunch. Awang said he also caters the chicken for functions.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">The stall is open from 10am to 10pm seven days a week.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">To get to the stall from Seremban, drive past Ocean shopping centre along Jalan Ampangan. Turn into Jalan Pantai. Contact Awang at 017-2135549 or 012-2848086 for directions.</p></div><div id="google_afc" class="google_ads" style="clear: both; padding-top: 10px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; "><ins style="display: inline-table; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; height: 280px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; visibility: visible; width: 336px; "></ins></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6736353765898130194.post-80910958619594687142011-01-17T12:36:00.001-08:002011-01-17T12:37:10.553-08:00Famed Siew Pow<span class="Apple-style-span" style="font-family: Arial, Helvetica, Verdana, sans-serif; "><h3 id="story_date" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; color: rgb(153, 153, 153); font-family: Arial; "><span class="Apple-style-span" >Unfortunately, these days, we have stopped buying the siew pow because we find the quality has dropped. </span></h3><h3 id="story_date" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-weight: normal; font-size: 11px; color: rgb(153, 153, 153); font-family: Arial; "><br /></h3><h3 id="story_date" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-weight: normal; font-size: 11px; color: rgb(153, 153, 153); font-family: Arial; ">Sunday November 2, 2008</h3><h1 id="story_title" style="padding-top: 0px; padding-right: 35px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-weight: bold; font-size: 29px; color: rgb(0, 0, 0); font-family: Arial, Verdana, sans-serif; line-height: 36px; ">Famed siew pow</h1><h2 id="story_byline" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-weight: bold; font-size: 11px; color: rgb(102, 102, 102); font-family: Arial; ">By STEPHEN NG</h2><div id="story_content" style="border-top-width: 1px; border-top-style: dotted; border-top-color: rgb(204, 204, 204); padding-top: 15px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; font-size: 12px; "><br /><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; "><b>Popular and tasty, the Seremban Siew Pow has very humble roots.</b></p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">The fame of the Seremban Siew Pow can be traced to one humble woman, the late Loke Mei Ying, who made a living from making and selling baked Chinese dumplings (or “siew pows”) at the old Singapore Street in Seremban back in the early 70s.</p><div class="story_image center" style="float: none; margin-top: 0px; margin-right: auto; margin-bottom: 15px; margin-left: auto; padding-top: 5px; padding-right: 10px; padding-bottom: 0px; padding-left: 10px; width: 314px; "><img src="http://thestar.com.my/archives/2008/11/2/sundaymetro/ms_11oven.jpg" alt="" width="300" height="447" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; " /><span class="caption" style="color: rgb(51, 51, 51); clear: both; font-size: 10px; font-weight: bold; font-family: Arial; display: block; ">Fresh from the oven: Seremban Siew Pau that are ready to be served.</span></div><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">What she has left behind is a whole empire for her son, Teh Siew Kee and the famed Siew Pows which have become the pride of Seremban folk, who buy them to give away to relatives and friends whenever they travel interstate.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">When a fire broke out in 1999, Loke thought she had lost everything but if she had lived to this day, Loke would have been amazed to see that her little business has grown to be so popular. Her siew pow has not only become a household name for people in Seremban, but it is well-known all over the country.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">In fact, since taking over the business, Teh has added more items to the Siew Pow “empire”.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">They now have within their range of food and souvenir items things that are only unique to Seremban, with the hope of boosting the local tourism.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">The landmark building beside the Kuala Lumpur-Seremban Highway near the Seremban/ Labu Toll plaza is named “Empayar Seremban Siew Pow.” Teh’s vision is to attract tourists to Seremban.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“Every day, we see thousands of people driving past us, and if Malacca alone had attracted some seven million tourists last year, we should be doing just as well,” he said, hoping that more could be done to attract tourists to the state of Negeri Sembilan.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Like a conqueror, Teh is now looking into expanding the Seremban Siew Pow Empire beyond the borders of Malaysia. “It is already very famous in Singapore,” he said.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“Every month, we have over a hundred tourist buses visiting our complex, including those from across the causeway. If Macau can be famous for its green bean biscuits, we have made a name with our Seremban Siew Pow.”</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Bringing his entrepreneurial spirit into the business, Teh said it wasn’t enough just selling the siew pow in the Seremban market.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“We started distributing our siew pows to hawker stalls,” he said. “The business picked up and by then, we had appointed an agent to distribute our siew pows.”</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">When they first thought of expanding the siew pow business to the Klang Valley, it was initially not well-received.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“After many attempts to look for a suitable outlet, we finally found one hawker stall in SS2, Petaling Jaya, who was willing to give us some space to sell our siew pow. That was back in 1990,” he said. “We were only able to sell about one hundred siew pows in a month. It wasn’t even enough to cover our overheads. But over time, with some perseverance, we were able to see the results.”</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Soon, orders were coming in. “We continued to increase the number of outlets in the Klang Valley, and today, our Seremban Siew Pows are available in all states, except Kelantan, Terengganu and Sarawak,” he said.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Apart from the original chicken and pork siew pows, Teh has introduced curry chicken siew pow and vegetarian siew pow.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“We realised that there is a market for vegetarian siew pow,” he said.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">> Seremban Siew Pow is located at LG1-57, Tingkat Bawah Tanah, Pasar Besar TBK 4, Taman Bukit Kepayang, 70200 Seremban. Tel: 06-601 6308/9. Website: <a href="http://www.sbansp.com/" target="_blank" style="font-family: Arial; color: rgb(0, 51, 153); text-decoration: none; ">www.sbansp.com</a>.</p></div><div id="google_afc" class="google_ads" style="clear: both; padding-top: 10px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; font-size: 12px; "><ins style="display: inline-table; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; height: 280px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; visibility: visible; width: 336px; "></ins></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6736353765898130194.post-59250859754223448222011-01-17T12:31:00.001-08:002011-01-17T12:31:40.967-08:00Home made ice cream<span class="Apple-style-span" style="font-family: Arial, Helvetica, Verdana, sans-serif; font-size: 12px; "><h3 id="story_date" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-weight: normal; font-size: 11px; color: rgb(153, 153, 153); font-family: Arial; ">Sunday November 30, 2008</h3><h1 id="story_title" style="padding-top: 0px; padding-right: 35px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-weight: bold; font-size: 29px; color: rgb(0, 0, 0); font-family: Arial, Verdana, sans-serif; line-height: 36px; ">Home made ice cream</h1><h2 id="story_byline" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-weight: bold; font-size: 11px; color: rgb(102, 102, 102); font-family: Arial; ">By STEPHEN NG</h2><div id="story_content" style="border-top-width: 1px; border-top-style: dotted; border-top-color: rgb(204, 204, 204); padding-top: 15px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; "><br /><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; "><b>The best ice cream and ice kacang in Bentong can be found at the Kow Po Coffee Shop.</b></p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">TAN Kow Po is a legend in Bentong. Mention his name and people in Bentong would immediately point you to Kow Po Coffee Shop. The 74-year-old man, fondly known as “Bentong Uncle Ice-Cream”, has one of the best ice-creams and ice kacang in town.</p><div class="story_image left" style="float: left; margin-bottom: 15px; padding-top: 5px; padding-right: 10px; padding-bottom: 0px; padding-left: 10px; width: 194px; "><img src="http://thestar.com.my/archives/2008/11/30/sundaymetro/ms_10tan.jpg" alt="" width="180" height="294" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; " /><span class="caption" style="color: rgb(51, 51, 51); clear: both; font-size: 10px; font-weight: bold; font-family: Arial; display: block; ">Ice legend: Tan Kow Po</span></div><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">The locals are so proud of their ice-cream shop, that visitors to Bentong – whether they are from Singapore, Japan, the United States or Australia – would be invited to try out Tan’s home-made ice-cream.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">The simple coffee shop, located just opposite the Bentong Bus Station and beside Hong Leong Bank is usually packed with adults, who still enjoy the ice cream and ice kacang served there.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Chong Li Lian, 28, from Kuala Lumpur, is a regular customer. “Every time I come here to visit my relatives, I cannot resist the ice-cream and the ice kacang,” she said. “Nowhere else can I find ice cream that tastes as good.”</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">It is no wonder that people like Chong will not return home until she has had her regular bowl of Special Kow Po Ice Kacang.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“Just this morning, some 80 cyclists from Kuala Lumpur were here at our coffee shop,” said Tan.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“Many people like our ice-cream and ice kacang, and have asked us to sell it elsewhere, but we do not have any plans to do so at the moment.”</p><div class="story_image center" style="float: none; margin-top: 0px; margin-right: auto; margin-bottom: 15px; margin-left: auto; padding-top: 5px; padding-right: 10px; padding-bottom: 0px; padding-left: 10px; width: 414px; "><img src="http://thestar.com.my/archives/2008/11/30/sundaymetro/ms_10icecream.jpg" alt="" width="400" height="277" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; " /><span class="caption" style="color: rgb(51, 51, 51); clear: both; font-size: 10px; font-weight: bold; font-family: Arial; display: block; ">Jumbo X-tra: Kow Po’s signature dessert with ice-cream of five different flavours.</span></div><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Tan, a true blue Teow Chew man, who inherited the ice cream business from his father, is now passing it on to his two sons, Jeff Tan, 48 and Michael Tan, 40. Tan’s daughter-in-law, Helen Ng also helps out with the business, whenever there are too many customers to cope with.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Tan’s father, the late Tan Soon Chuan, moved to Bentong from Alor Setar, where he started selling his special home-made ice cream in 1956. “Business was good. Later, I joined the business. I have been in this business for 34 years,” he said.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">With his ice-cream being truly concentrated and rich in flavours, it is no wonder that his business is so good and the name “Kow Po” has become almost a household name for ice cream that is only available in his shop.</p><div class="story_image center" style="float: none; margin-top: 0px; margin-right: auto; margin-bottom: 15px; margin-left: auto; padding-top: 5px; padding-right: 10px; padding-bottom: 0px; padding-left: 10px; width: 264px; "><img src="http://thestar.com.my/archives/2008/11/30/sundaymetro/ms_10kowpo.jpg" alt="" width="250" height="373" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; " /><span class="caption" style="color: rgb(51, 51, 51); clear: both; font-size: 10px; font-weight: bold; font-family: Arial; display: block; ">Cool comfort: Ice cream served by one of Kow Po’s employees</span></div><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“Nowhere else can you find ‘Kow Po’ ice cream or ice kacang, or anything similar,” he said. “We want to keep it that way.”</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Their signature dessert is the ABC Ice Kacang Kow Po Special, priced at RM3 a bowl. In fact, with the exception of the Jumbo X-tra, which sells at RM10, most of the deserts sold here are priced at RM3 a bowl.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“Our customers know what to order,” he said. “Sometimes, before we even show them the menu, they have already given us their orders.”</p><div class="story_image center" style="float: none; margin-top: 0px; margin-right: auto; margin-bottom: 15px; margin-left: auto; padding-top: 5px; padding-right: 10px; padding-bottom: 0px; padding-left: 10px; width: 414px; "><img src="http://thestar.com.my/archives/2008/11/30/sundaymetro/ms_10icekacang.jpg" alt="" width="400" height="268" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; " /><span class="caption" style="color: rgb(51, 51, 51); clear: both; font-size: 10px; font-weight: bold; font-family: Arial; display: block; ">Putting it together: The younger Michael Tan Chee Onn preparing the ice kacang for guests.</span></div><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">For the Jumbo X-tra, customer can choose from a variety of flavours, such as durian, pandan, chocolate, banana and peanut, to name a few.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Their Cendul Kow Po Special, also priced RM3, has red beans, ice cream, cendul and attap seeds.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Kow Po Coffee Shop (09-222 1258 / 016-931 0391) is located at No.2 Bentong Heights, 28700 Bentong, Pahang. The shop is open from 10am to 7pm every day, except Mondays.</p></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6736353765898130194.post-79433852393999174502011-01-11T21:59:00.000-08:002011-01-11T22:15:49.433-08:00RESTORAN JIN FATT (Seremban)<div style="text-align: center;"><span class="Apple-style-span"><u><br /></u></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7xCLHJ2jJ4YaO60jt0Blh7yaQ2S2Vgrw6rK0C2Wy0Z4b_UEyvLBg0-Iv3lUV6871qItrH18-SLhLrVyavCAufIE2S8q-elhOD8Bl_-GmYjGpVWCedXawfRvMcAFphySsx_6wMfbc8RE/s1600/IMG_5880.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7xCLHJ2jJ4YaO60jt0Blh7yaQ2S2Vgrw6rK0C2Wy0Z4b_UEyvLBg0-Iv3lUV6871qItrH18-SLhLrVyavCAufIE2S8q-elhOD8Bl_-GmYjGpVWCedXawfRvMcAFphySsx_6wMfbc8RE/s400/IMG_5880.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5561176498952142818" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7UnzYkvPPjOarsqqqk_7KyiQsbsshMg06-WoM1ADgZFQ7I4WbxaDAa5mGPizsoALtxHsHh1gtog3-gs-2OeWuiCYkFbwp8fqSHP2UkdHsqIL-WabDdUFntGIycLZUH6qxbHR3PH8SEE/s1600/IMG_5898.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7UnzYkvPPjOarsqqqk_7KyiQsbsshMg06-WoM1ADgZFQ7I4WbxaDAa5mGPizsoALtxHsHh1gtog3-gs-2OeWuiCYkFbwp8fqSHP2UkdHsqIL-WabDdUFntGIycLZUH6qxbHR3PH8SEE/s400/IMG_5898.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5561176493697772674" /></a><br /><p class="MsoNormal" style="text-align:justify">Daisy Duck, Daffy Duck, Daphne Duck, Donald Duck, Moby Duck – all are but fictional duck characters, but Seremban Roast Duck is worth checking out for anyone visiting Seremban town for the weekend. </p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify">Laughing over the Cantonese proverbial saying, “Ducks don’t communicate with chickens”, restaurant proprietor, Au Siw Wah joked: “Here, we don’t talk about chicken; we only talk about Duck Rice for a change!”</p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify">His Duck Rice, in fact, has become very popular to the locals for many years. He mixes the ingredients from the ducks to prepare what he calls “Seremban Jin Fatt’s Duck Rice” that goes well with the crispy roast duck meat fresh from the oven. A plate enough for a good meal costs only RM4. </p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify">“Our prices are also very reasonable,” he said, while removing a whole bird from the specially-fabricated oven. “A whole duck costs only RM42 and a whole family can enjoy it in the comfort of their own home.” </p> <p class="MsoNormal" style="text-align:justify"><br />During festive seasons, especially the eve of Chinese New Year, his roast ducks are very sellable. “We usually start to take orders about three weeks before the Chinese New Year,” he said. “We try to fulfill every order, and for festive season, it’s slightly more expensive.”</p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify">To make sure his duck meat is crispy, he uses the locally-bred Peking duck, which he claims to taste better. </p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify">Firstly, the bird is marinated with honey and vinegar for six hours to give it the roasted brown colour, before it is slowly roasted for about 45 minutes. “This is why our customers find our duck skin more crispy and tastier,” he said. </p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify">Thanks to a chef friend of his who was willing to teach him a new set of skills making roast duck in 1992, after these years of experimenting with the roasting technique, his roast duck has become very popular in Seremban. </p> <p class="MsoNormal" style="text-align:justify"><br />When the 51-year-old from Mambau first started operating their roast duck business out of Jalan Tuanku Munawir together his wife, Wong Yoke Moy, he was only 32. Then, his eldest son, Au Wei Quan was only four years old, but now Wei Quan is 23, and together with his two other siblings, Shi Yen, 20 and Wei Cheng, 18, they help in the family business which can get quite busy during lunch hours and during weekends. </p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify">He wasn’t even ambitious. What he had in mind was just a simple thought: to earn a decent living. His business selling joss sticks and other paraphernalia used for Chinese ancestral worship was not doing well and he had tried something new. </p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify">Today, if you ask Au which he prefers, he would ask: “Duck business, of course!” With a quack, quack here, and a quack, quack there, people in Seremban already know him as the Roast Duck man. “I wouldn’t trade anything for my roast duck business,” he said. </p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify">Restoran Jin Fatt is located at 175 Jalan Tunku Munawir near the Seremban Central Market and on the way to Chung Hwa High School. Contact tel: 017-6571561 / 017-6777959. They are open six days a week, except Mondays, from 9am through 5pm. </p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6736353765898130194.post-44377649982658157302011-01-11T21:46:00.000-08:002020-08-30T01:40:31.435-07:00RotiDelight: CURRY CHICKEN BUN<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhz4NyifpOrfeNYdZXQ146DBVW2kx9B90h8m4qTVyAVbADY1H0WFXLIDtI8iMmkCHiKjuis9NM5QKVLStH30v4GS0za0eYyJ9qJxZy-rEind1DTeBw1kE5fZQpXYFulC3irLPaCMb2tk/s1600/IMG_6818.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5561172708317522546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhz4NyifpOrfeNYdZXQ146DBVW2kx9B90h8m4qTVyAVbADY1H0WFXLIDtI8iMmkCHiKjuis9NM5QKVLStH30v4GS0za0eYyJ9qJxZy-rEind1DTeBw1kE5fZQpXYFulC3irLPaCMb2tk/s400/IMG_6818.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-yBRpUIl-VH9vwruEm-hL3ubMiK2MbLWG3HoTvXBHMUrmQs27nREV-gPQR6QpHm9ZZvJ0zD2aSka2Z7b9x3MnzkKYlMWADw-imRW0FWVKe2ZpFcpjeVNFmmvqkQJYy2Ist0i4Y_IRYVM/s1600/IMG_6801.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5561172700644267090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-yBRpUIl-VH9vwruEm-hL3ubMiK2MbLWG3HoTvXBHMUrmQs27nREV-gPQR6QpHm9ZZvJ0zD2aSka2Z7b9x3MnzkKYlMWADw-imRW0FWVKe2ZpFcpjeVNFmmvqkQJYy2Ist0i4Y_IRYVM/s400/IMG_6801.JPG" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 267px;" /></a>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="" style="font-size: 16pt;">RotiDelight:<o:p></o:p></span></b></p> <p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="" style="font-size: 16pt;">CURRY CHICKEN BUN <o:p></o:p></span></b></p> <p class="MsoNormal"> </p> <p class="MsoNormal"><span lang="">By Stephen Ng (<a href="mailto:stephen2u.ng@gmail.com">stephen2u.ng@gmail.com</a>)</span></p> <p class="MsoNormal"><span lang=""><o:p> </o:p></span></p> <p class="MsoNormal"><span lang=""><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="">From five buns to one hundred on a good day, Chow Kim Yoon’s RotiDelight is a story of success. </span></p> <p class="MsoNormal" style="text-align: justify;"><span lang=""><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="">The 48-year-old food proprietor from Seremban has turned her hobby into a lucrative business.</span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="">
“In fact, baking has been my Number One hobby since I was a child,” she said. “I learnt baking by reading up recipe books and from my aunt who was good at baking. She used to work for the expatriates.”</span></p> <p class="MsoNormal" style="text-align: justify;"><span lang=""><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="">Her RotiDelight is a little innovation, combining two of Malaysian’s favourite food – the curry and bread. </span></p> <p class="MsoNormal" style="text-align: justify;"><span lang=""><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="">“When I was growing up, my mother used to cook curry chicken and asked us to buy Indian bread to dip into the sauce,” she said. “I enjoyed it a great deal. This gave me the inspiration to bake my first curry chicken bun.”<span style="mso-spacerun: yes;"> </span></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang=""><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="">She still recalls the first bun she made in 1996. “When we first tested the market, the response was very encouraging,” she said. </span></p> <p class="MsoNormal" style="text-align: justify;"><span lang=""><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="">“I made five buns a day to start with but they sold out in just half an hour. This gave me the confidence to continue with this business. Our highest record to date has been more than 100 buns a day.”</span></p> <p class="MsoNormal" style="text-align: justify;"><span lang=""><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="">First, she said, the curry is cooked using the traditional curry recipe. “It is our family recipe, with a combination of both Malay and Indian spices. We use 24 different types of natural herbs and spices to give the curry a very special taste,” she said. </span></p> <p class="MsoNormal" style="text-align: justify;"><span lang=""><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="">The curry chicken is then wrapped in an aluminium foil before being wrapped with another layer of plastic. The whole thing is subsequently wrapped with the bun. “This way, we are able to preserve the heat up to eight hours,” she said. </span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="">
Weighing 1.5 kilogrammes on the average for a large bun, Chow said RotiDelight is probably the largest bun in the market. The medium size buns weigh one kilogramme, while the smallest bun is 400 grammes. </span></p> <p class="MsoNormal" style="text-align: justify;"><span lang=""><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="">“We want to make RotiDelight – or RD, in short – to be simply the name for curry chicken wrapped in a giant bun. The reason why it is a bun is because it is basically a round bread,” she said.</span></p> <p class="MsoNormal" style="text-align: justify;"><span lang=""><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang=""> <!--[if !supportLineBreakNewLine]--> <!--[endif]--></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="">
“Pork or seafood curry buns can also be arranged by special orders,” she said. </span></p> <p class="MsoNormal" style="text-align: justify;"><span lang=""><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="">RotiDelight is sold at U Lucky Restaurant, No 76, Jalan Toman 4, Kemayan Square, Seremban. Tel: 06-7674076 / 016-9292055. </span></p> <p class="MsoNormal" style="text-align: justify;"><span lang=""><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang=""><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang=""><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="">PICTURE CAPTIONS: <o:p></o:p></span></b></p> <p class="MsoNormal" style="text-align: justify;"><span lang=""><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang=""><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="">IMG6801, 6824: Chow Kim Yoon with her Roti Delight </span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="">IMG6818: Roti Delight is a big bun wrapping the curry chicken packed in aluminium foil to keep it warm </span></p> <p class="MsoNormal" style="text-align: justify;"><span lang=""><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang=""><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang=""><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="">END. </span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6736353765898130194.post-64768629503623565332010-11-03T08:26:00.000-07:002010-11-07T08:07:09.499-08:00Sri Kulai - People's Recipe<div>An event which my team organised in July this year at Sunway University College attracted a number of participants including professional chefs, housewives and even a radio personality. Three of the award winning recipes will soon be hitting the streets.</div><div><br /></div><div>You have to check it out. They are all recipes by ordinary Malaysians: </div><div><span lang="EN-GB" style="font-family:"Courier New";mso-fareast-font-family:"Courier New""><span style="mso-list:Ignore"><br /></span></span></div><div><span lang="EN-GB" style="font-family:"Courier New";mso-fareast-font-family:"Courier New""><span style="mso-list:Ignore">o<span style="font:7.0pt "Times New Roman""> </span></span></span><b style="mso-bidi-font-weight:normal"><span lang="EN-GB">Lilly Sayagam,</span></b><span lang="EN-GB"> a former restaurant and pub owner, won with her Dried Prawn Sambal.</span></div><div><span lang="EN-GB"></span><span lang="EN-GB" style="mso-bidi-font-size:12.0pt;font-family:"Courier New";mso-fareast-font-family: "Courier New""><span style="mso-list:Ignore">o<span style="font:7.0pt "Times New Roman""> </span></span></span><b style="mso-bidi-font-weight:normal"><span lang="EN-GB">Soorya Luke Roy Saravanmuthu</span></b><span lang="EN-GB">, won with his Spicy Tomato Chicken;</span></div><div><span lang="EN-GB"></span><span lang="EN-GB" style="font-family:"Courier New";mso-fareast-font-family:"Courier New""><span style="mso-list:Ignore">o<span style="font:7.0pt "Times New Roman""> </span></span></span><b style="mso-bidi-font-weight:normal"><span lang="EN-GB">Zurathawati Mohd Abd Aziz</span></b><span lang="EN-GB">, with her Sambal Lengkuas Udang;</span></div><div> <p class="MsoNormal"><span lang="EN-GB"><o:p>In fact, the proceeds from the sale of the dish created by 70-year-old Lily Sayagam will be given to Sri Eden Centre for Children with Learning Difficulties in Cheras.</o:p></span></p></div><div>If you are interested to find out more about the product or about licensing, please email me ejng@pc.jaring.my. I suggest that a few of you can come together to form a partnership to manage the cafe outlet concept / kiosks. This may be your opportunity to be involved in the food business without too heavy an investment. </div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05n56V1eTwjs8z0PAF9O4IKuJSrQDhte_hYdTBsAU2M3B4VnJ-fKeqSxQtre0SoaNAovoDYDvZzpJUiS-25oRjhSyHWwGN6oVPRanZWUlRkwMFBCVmmB3GetwivOVB-mbjN80uGPNFD0/s1600/Packaging+-+Zurathawati+Mohd+Abd+Aziz.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05n56V1eTwjs8z0PAF9O4IKuJSrQDhte_hYdTBsAU2M3B4VnJ-fKeqSxQtre0SoaNAovoDYDvZzpJUiS-25oRjhSyHWwGN6oVPRanZWUlRkwMFBCVmmB3GetwivOVB-mbjN80uGPNFD0/s200/Packaging+-+Zurathawati+Mohd+Abd+Aziz.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5535346844134063074" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3RelqG36bh0ou6XI2yt1JthM8azCO9yI7_7LcRd2A-GgWOjG8XxDKNJgI5N8_WgvMDi9WeL8rlQEYLhvAIlA4xo21pYdMDBlkps6oyG_1joGxpnuv9Teu-rjexjzr-tXhQNGE4RrsSto/s1600/Packaging+-+Soorya+Luke+Roy+Saravanmuthu.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3RelqG36bh0ou6XI2yt1JthM8azCO9yI7_7LcRd2A-GgWOjG8XxDKNJgI5N8_WgvMDi9WeL8rlQEYLhvAIlA4xo21pYdMDBlkps6oyG_1joGxpnuv9Teu-rjexjzr-tXhQNGE4RrsSto/s200/Packaging+-+Soorya+Luke+Roy+Saravanmuthu.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5535346835687598450" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbV9Hr8rjokThzi9BYnEy-Qe0rA7m6r_Buc0ujBiO3VT2V3dc0Zv-GU0prs0kVn6Rqxce_zQd8ZbJ7eLdb0hUmgZzuAQEQazcxDcgVOL3k1HF-DdVEGJAFSUjZ4xYOfjip0yptGoP6TE/s1600/Packaging+-+Lily+Sayagam.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbV9Hr8rjokThzi9BYnEy-Qe0rA7m6r_Buc0ujBiO3VT2V3dc0Zv-GU0prs0kVn6Rqxce_zQd8ZbJ7eLdb0hUmgZzuAQEQazcxDcgVOL3k1HF-DdVEGJAFSUjZ4xYOfjip0yptGoP6TE/s200/Packaging+-+Lily+Sayagam.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5535346836510154754" /></a><br /><object width="400" height="300"><param name="allowfullscreen" value="true"><param name="allowscriptaccess" value="always"><param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=13334090&server=vimeo.com&show_title=1&show_byline=1&show_portrait=1&color=&fullscreen=1&autoplay=0&loop=0"><embed src="http://vimeo.com/moogaloop.swf?clip_id=13334090&server=vimeo.com&show_title=1&show_byline=1&show_portrait=1&color=&fullscreen=1&autoplay=0&loop=0" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="300"></embed></object><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6736353765898130194.post-54750741752896323692010-10-27T07:18:00.000-07:002010-10-27T07:19:16.909-07:00Fishy fish aquarium with a difference<p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">On appearance, this shop in Taman Bidara Selayang looks like an aquarium, but even the most beautiful fishes here are meant only for the chef’s kitchen. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">The fish and other seafood – yes, “exotic seafood” – are imported from countries like Alaska, Canada, the United States, Australia and France, among others. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">And, some of the fishes here such as Soo Mei can be priced as high as anything above RM300 a kilogramme depending on the market prices, but people come from a long distance just to pick their favourite fish. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Its proprietor, Tim Liew said for prawns alone, there are already a number of varieties, depending on the supply – from Freshwater Prawns and White Prawns, to Tiger Prawns and Mantis Prawns. “Each has its own uniqueness,” he said. “The secret with fresh prawns is to steam them to get the original tastes. They taste great when eaten with some soya sauce or chilli.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Picking up the Australian lobsters, he added: “Even the lobsters from Australia are different from the Boston Lobsters, and the Rainbow Lobsters from Asian countries is so named because it has the colours of the rainbow.<span style="mso-spacerun:yes"> </span>When we are talking about crabs, it is not just the usual crabs that are sold in local restaurants. Here, we have the Snow Crabs and the King Crabs from Australia, as well as Spider Crabs from Alaska.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">In total, Liew said they have over one hundred different types of fishes, prawns, clams, crabs, oysters, “live” abalone and other seafood to choose from. Some of them come by funny names, too.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">“Geoducks, for example, are not in the same family as ducks,” he laughed. “The Geoducks, either from Mexico or Canada, are not known to most Malaysians, except to the more discerning diners,” he explained. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">“We always recommend people to eat it raw to taste its sweetness. Otherwise, it can also be half-cooked in boiling water or steamboat. The diners especially in Chinese restaurants are beginning to like the taste, when eaten with some wasabe.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Some regulars, like Chiang Chai Kuei, 37, from Robson Heights come here very often to pick up their favourite seafood. Chiang’s wife, Lim Siew Choo, 39, was first time at the aquarium. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><br />“My first impression is that there are so many different types of seafood,” she said. “One has to learn the uniqueness of each type of seafood and taste it to know the difference.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Lim said she would pick the fish based on her budget and the advice given by restaurant’s chef. “We have a regular restaurant that we go to,” she said. “The chef would let us know what kind of fish to pick. He would then prepare the dish for us. The good thing is the seafood here is alive.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" align="center" style="text-align:center"><b style="mso-bidi-font-weight: normal"><span lang="EN-MY">Interesting History<o:p></o:p></span></b></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Liew’s story with seafood is interesting. It appears like every time the country went through a recession, the 46-year-old former boy of Sekolah Menengah Kepong keeps progressing to the next level on the ladder of success.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">“But it takes nothing but pure sweat and sheer hard work,” he added. “Plus, a lot of determination!”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Back in the eighties, at the age of 18, Liew had started work selling construction equipment. “In 1985, the construction industry went into the doldrums,” he said. “I was only 23 years old, and without a job.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">A friend involved in fish farming in Pulau Ketam invited him to be a partner in the fish business. “I started supplying fish to restaurants. Back then, I was the salesman, the lorry driver, the accountant,” he reminiscensed. “Work was tough, but I managed to survive.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Gradually, he started supplying to hotel restaurants around the country. Business became to pick up. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><br />Then, the country was again hit by another round of recession in 1997 at the onslaught of the Asian Financial Crisis. This time, it was worse than before, and people were not eating out as much as before.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Liew had to think of a creative way to enhance his fish business. “That’s when we started cooperating with restaurants in the vicinity,” he said. “We were in fact the first ones in Malaysia to adopt this Hong Kong style, where customers can buy the fish and after we have cleaned it, we send to the restaurant of their choice,” he said. “People liked the idea, and business picked up.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Currently, Liew said, he is working with five different restaurants within the vicinity in Taman Bidara, namely Restoran Bei Hai, Restoran Chef Tam, Restaurant Wong Kee, Restoran Venicia (Pork Free) and Restoran New Coca. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">“Most of these restaurants charge only a minimum cooking fee,” he said. “Of course, customers would also order other things besides the fish.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Will Liew survive the next recession? “Yes, of course! People love my fish, and in the worst of recessions, there will still be people who have the cash to enjoy the best that Mother Nature can offer,” he said.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">JC Foodtech is located at No 9, Jalan 2/4, Taman Bidara, 68100 Batu Caves, Selangor. Tel: 03-61203333. Website: <a href="http://www.jcfoodtech.com/">www.jcfoodtech.com</a> <o:p></o:p></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6736353765898130194.post-15395634166889055542010-10-27T07:17:00.001-07:002010-10-27T07:18:11.213-07:00Huang Di Noodle House<p class="MsoNormal"><b style="mso-bidi-font-weight:normal"><span lang="EN-MY">HUANG DI NOODLE HOUSE <o:p></o:p></span></b></p> <p class="MsoNormal">recommended just for the environment </p> <p class="MsoNormal"><span lang="EN-MY">By Stephen Ng<o:p></o:p></span></p> <p class="MsoNormal"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><br />One man’s passion and hobby has turned the legends of the Chinese emperors into a full-fledged noodle palace, serving only traditional cuisines from olden times at “emperor-subsidized” prices.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Owner and chef of Huang Di Noodle Palace, Yong Lam Lee said many of his regular patrons come back for more because his prices are reasonable, making one feel that they are heavily subsidized by the emperor himself.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">“For about RM55, one can savour a good variety of some 13 dishes,” he said. “It is already quite a big feast for between four to six people.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">The concept of his noodle palace started, when Yong was in the wholesale trading business. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">“Back in 2002, we imported one small container load of noodles from an old man who was at least one hundred plus years old, and he owned this small factory in China producing the noodles,” he said. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">After introducing the noodles, he received very positive responses from the local consumers. “People were coming back to us for repeat orders,” he said. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">At that time, Yong said he was deeply fascinated with legends of the Imperial kingdom. An inspiration came, and he started to name the noodles, “Huang Di Noodles” which literally means, “Emperor’s noodles.” <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">The business picked up very fast. Subsequently, in October 2005, Yong decided to enter the restaurant business and came out with his version of the ancient Chinese emperor’s noodle house, and named his restaurant in Medan Putra Business Park, “Huang Di Noodle Palace.” <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">“Huang Di” literally means “Emperor” and the ambience makes the patrons feel important the moment they step into the restaurant. In the wildest of imagination, it is like being invited to feast with the ancient Chinese emperor himself in the ancient imperial palace of China. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">And, to make sure that everyone gets to enjoy the Chinese delicacies of olden days, Yong has several choices which are priced even lower than the hawker stalls.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">For RM3.80, one can eat Char Siew Wantan Huang Di Noodles, Braised Meat Huang Di Noodles or Char Siew Wantan Soup Huang Di Noodles.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">“We are planning to introduce more dishes from time to time,” Yong said. “But, the interesting thing is, instead of looking for new ideas, we are always researching into the ancient recipes. What we want is to serve food that the emperor himself used to enjoy, and prepare the food befitting the emperor and his guests.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">To avoid using MSG, Yong said, he uses special techniques to extract the natural taste of the food. “This is where we excel best,” he said. “We believe in preserving the natural flavours of the food we serve to the emperor’s guests.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">When he first learnt how to make “wantan” or “swei kow” the ancient style, Yong said he was surprised himself that people in the olden days used seven different types of ingredients, compared to present day hawker stalls. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">“To make sure we keep our originality and customers get to taste the real “wantan” and “swei kow”, we use all seven ingredients,” he said. “The emperor is very particular about the food we serve to his guest.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><br />Their signature dish is Shark Fin Fish Maw Crabmeat Noodle, which has both crabmeat and shark fin fish maw, cooked together with Huang Di noodles. “It is also another ancient recipe which we learnt from ancient records,” said Yong. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Invited guests, Stephen Lim and his wife, Tan Bee Cheng said this was their first time to try out the food and they enjoyed the backdrop.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Lim, a businessman who travels to China very often, said he liked the Supreme Fish Ball Huang Di Noodles, while his wife, Bee Cheng enjoyed the Hakka Meat and Phoenix Claws Huang Di Noodles. “It tastes very unusual,” she said. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Huang Di’s signature drink is Ambarella fresh juice, made from Ambarella fruits. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Huang Di Noodle House is located at No<span style="mso-spacerun:yes"> </span>, Jalan Medan Putra 1, Medan Putra Business Park. It operates from 11am to 10pm, seven days a week, because Yong said, “In the palace, the Emperor is served seven days a week.” Tel: 03-62744455.<o:p></o:p></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6736353765898130194.post-73323870571239552222010-10-27T07:16:00.000-07:002010-10-27T07:17:06.264-07:00Porridge in SS2/1 Petaling Jaya<p class="MsoNormal"><b style="mso-bidi-font-weight:normal"><span lang="EN-MY" style="font-size:16.0pt">FAMOUS PORRIDGE IN SS2/1 PETALING JAYA<o:p></o:p></span></b></p> <p class="MsoNormal"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal"><span lang="EN-MY">By Stephen Ng </span> </p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">When Alex Locke, 60 started operating his stall in SS2/1 Petaling Jaya eleven years, his son, Kenny Locke was only a young boy, but today, the father-and-son team is selling not only their famous porridge but a wide variety of noodles as well. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Since the Senior Locke, a former chef in a Sze Chuan restaurant at Ladies’ Street in Hong Kong, started the porridge business at the same spot in the 1990s, business has been good as word of mouth started to spread.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Locke said he has applied all the skills he had picked up preparing roasted duck, barbecued pork and other Chinese delicacies in Hong Kong to his porridge business, which still attracts people even as late as 10.30pm. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">“I find that people in Kuala Lumpur and Petaling Jaya have so many varieties of food to eat everyday. Sometimes, they want something for a change,” he said. “Many of them come all the way here to eat my porridge because they like the tastes.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">His son, 23-year-old son, Kenny Locke has joined the father’s business since he completed Form Five. “My father needs someone in the stall, and I always like to cook,” he said. “I have never regretted doing the business.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Locke Junior specialises more in the noodle business. “We use almost the same ingredients as the porridge,” he said. “The only difference is that we have noodles as a choice for people who prefer to eat noodles. All the fish we use here are the Red Snappers.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">The Lockes have come out with several signature dishes – with Special Porridge priced at RM4.50 a bowl. “For that price, we are giving Ikan Bilis, Peanuts, “Char Choy”, “Tong Choy”, Squid, Century Eggs and “Mok Yi” fungus,” said the senior Locke. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Their chicken porridge is still sold at RM3 a bowl. “This dish will remain at this price for some time,” he said. “With the inflations, where else can you find a bowl of chicken porridge at that price?”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">If you are looking for a name for the stall, forget about it. The “Porridge stall”, as it is known, operates from 6.30pm to 11.30pm and off on Mondays.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">It is located near the Taman Bahagia LRT Station at Jalan SS2/1 Petaling Jaya, behind Cheung Kong Restaurant. In case you cannot find your way, their mobile number posted on the signboard to contact is 016-3755304.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Besides the noodles, the Lockes also have Fish Head Meehoon, Fish Paste Noodles, Yee Meen Noodles served with shredded chicken meat and SS2 Cantonese Noodles. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">“The Sze Chuan Fish Noodles are very sellable,” said the Senior Locke. “To spice up the taste, we put some char choy, spring onions, ginger and pepper, and we only use Red Snapper. The fish has to be fresh, too.”<o:p></o:p></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6736353765898130194.post-45080339033412631022010-10-27T07:15:00.001-07:002010-10-27T07:15:38.202-07:00Soon Heong Teow Chew Restaurant<p class="MsoNormal" style="text-align:justify"><b style="mso-bidi-font-weight: normal"><span lang="EN-MY" style="font-size:18.0pt">SOON HEONG TEOW CHEW RESTAURANT <o:p></o:p></span></b></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">By Stephen Ng</span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">For 27-year-old Ng Meng Guan, it is love at first sight with Teow Chew food that made him decide to enter into restaurant business.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Having returned home from Hong Kong, he was trying out different kinds of food until he came across this one in Desa Aman Puri, Kepong.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Being Teow Chew himself, Ng literally fell in love with the Teow Chew food here, and he decided to take over Soon Heong Teow Chew Restaurant, when its original owner wanted to sell off the business in order for him to expand into his motor spare parts business.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Soon Heong, which had started business about three years ago, was bought over by Ng, but the chef, Heng Mok Jang remains the same.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Although admitting that he is a “freshie” in restaurant business, Ng’s efforts paid off because business has been better since he took over the management of the restaurant. He hopes to inject his entrepreneurial skills into the business to make it a success.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">On weekends, the restaurant is packed to the brim, and a number of tables have to be placed outside of the restaurant. The style of cooking here follows the Sour Spicy Teow Chew style.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">“I am a big fan of the Chef Heng myself, and I used to enjoy his food as a customer,” he said. “I would visit the restaurant and eat the food here almost every week.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">While Chef Heng concentrates on producing the best Teow Chew dishes, Ng manages the restaurant. “I believe with some entrepreneurship, the restaurant can do very well. The food is good and the Chef has his own unique style of cooking,” said Ng. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><br />For Ng, eating is more than filling the stomach. “It is an exotic experience,” he said, giving the example of the </span><span lang="EN-MY" style="mso-fareast-language: ZH-CN">Claypot “Tong Sat” (catfish) that they serve here. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY" style="mso-fareast-language:ZH-CN"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY" style="mso-fareast-language:ZH-CN">“It has very a spicy and sour taste and for those who really love spicy food, you can eat until you sweat,” he laughed. “A lot of customers come all the way just to eat this spicy tasty dish.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Chef Heng, himself also a Teow Chew, has over 20 years of experience as a cook. He gained his experience, technique and secret recipe from his father, the former chef and owner of the famous “Lau Heong” Seafood Restaturant in Sentul. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">“Chef Heng is an expert in Seafood with Spicy Sour cooking style,” added Ng. “His talent and experience makes him not only able to cook the family secret recipe dishes, but also he has come out with a lot of tasty and unique dishes which are different from elsewhere.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Their signature dish is the Assam Steam Pomfret, which has the </span><span lang="EN-MY" style="mso-fareast-language:ZH-CN">sour, spicy, curry and Tom Yam taste. “Our Assam taste is unique, designed by our Chef using his own special ingredients,” Ng said. “Most of the people like our Assam Steam Pomfret, which is suitable for the whole family.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY" style="mso-fareast-language:ZH-CN"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Office Secretary, Melinda Cheah, who was invited to taste the food, said her favourite is the Assam Steamed Pomfret, because being a Teow Chew herself, she found the dish to be “special.” “I have never tasted anything like this,” she said.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY" style="mso-fareast-language:ZH-CN"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY" style="mso-fareast-language:ZH-CN">The Chef’s Salted Egg Crab is served with “Man Tao” (Chinese bread) to create the wet, creamy salted cooking style. “In the Klang Valley,” Ng said, “people usually have either `Dry Salted Egg Crabs’ or `Creamy Milk Crabs’, but we combine the features of these two cooking style into our `Wet Salted Egg Crab’.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY" style="mso-fareast-language:ZH-CN"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY" style="mso-fareast-language:ZH-CN">Their Sze Chuan Stingray is prepared with a bit of spicy Sze Chuan sauce, and served warm on Banana Leaf to bring out the freshness of the banana leaf. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY" style="mso-fareast-language:ZH-CN"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY" style="mso-fareast-language:ZH-CN">The X.O. Four Heavenly Kings – which has long beans, sweet beans, lady fingers and baby French beans – is cooked using special Chef Heng’s special X.O. sauce and served with slices of Abalone.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY" style="mso-fareast-language:ZH-CN"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY" style="mso-fareast-language:ZH-CN">A favourite among younger children is their Special Squid and Prawns, as the sauce used is not spicy. “We know that children also want to enjoy good food,” said Ng. “Therefore, besides the Squid and Prawns dish, we have another dish for them – the Prawn Sauce Fried Chicken Wings.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY" style="mso-fareast-language:ZH-CN"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY" style="mso-fareast-language:ZH-CN">The Curry Fish Head using a special curry sauce concocted by the Chef’s father is another best seller at Soon Heong, besides the Salted Egg “Praying Mantis Prawns” <span style="mso-spacerun:yes"> </span>which is served with salted egg sauce from the fishing village. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY" style="mso-fareast-language:ZH-CN"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY" style="mso-fareast-language:ZH-CN">“Some of our customers like to eat the praying mantis prawns with beer,” said Ng. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY" style="mso-fareast-language:ZH-CN"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Soon Heong Teow Chew Seafood Restaurant is located at No 3-68A, Block P, Jalan Desa 2/3, Desa Aman Puri, Kepong. Tel: 03-6277 7167/012-671 2899. Website: <a href="http://www.soonheong.com/">www.soonheong.com</a>. They are open seven days a week. <span style="mso-spacerun:yes"> </span>Opening hours:<span style="mso-spacerun:yes"> </span>10:00am to 3.00pm / 5:00pm to 11:00pm<o:p></o:p></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6736353765898130194.post-1360839609531248482010-10-27T07:13:00.000-07:002011-01-11T23:02:06.420-08:00Restoran The Bird, Bandar Menjalara, Kepong<p class="MsoNormal"><b><span lang="EN-MY" style="font-size: 18pt; ">RESTORAN THE BIRD<o:p></o:p></span></b></p><p class="MsoNormal" style="text-align: justify; ">By Stephen Ng</p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX2WVcrs39Qir3rQqu3mZJee6gD8dyKhkry2HwOIEZufoY25kzNBPk8y7B9oQjxsKF8IDfw_5zfDTduzALf8WlZnTBt-1oqr-BiINA95R7kR0A2Ew5TyBXq7n36q8jFT4yMYBg-MzPetI/s1600/IMG_2874.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX2WVcrs39Qir3rQqu3mZJee6gD8dyKhkry2HwOIEZufoY25kzNBPk8y7B9oQjxsKF8IDfw_5zfDTduzALf8WlZnTBt-1oqr-BiINA95R7kR0A2Ew5TyBXq7n36q8jFT4yMYBg-MzPetI/s400/IMG_2874.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5561189640993804066" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8q4oWQxAt3m2EzDELMSW5U2DIkStWBLsLQb79CRhaBV7wL1R4TiL1vN3yYlrEB924DsFynFVWrlgAXBgsubM4ZrH7PcSFLiZYkWJ7sqQhA3bjGMEbqxJpNgJC4_OaOFajbgtEc1KOlmI/s1600/IMG_2873.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8q4oWQxAt3m2EzDELMSW5U2DIkStWBLsLQb79CRhaBV7wL1R4TiL1vN3yYlrEB924DsFynFVWrlgAXBgsubM4ZrH7PcSFLiZYkWJ7sqQhA3bjGMEbqxJpNgJC4_OaOFajbgtEc1KOlmI/s400/IMG_2873.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5561189638231282498" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rzi7aZoJ9xUlrALpge51KEz74hdolfD0Sm7WdAKjtI0vfJWbtU4TMsaMjGMa8b1QXmRSCq4wgg4da9UqZIC3G-iGJ_XA462QmvOMhkmaR3L2vBnLsMYEH5uCK1Emx60lCXg5ULDhiPI/s1600/IMG_2841.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rzi7aZoJ9xUlrALpge51KEz74hdolfD0Sm7WdAKjtI0vfJWbtU4TMsaMjGMa8b1QXmRSCq4wgg4da9UqZIC3G-iGJ_XA462QmvOMhkmaR3L2vBnLsMYEH5uCK1Emx60lCXg5ULDhiPI/s400/IMG_2841.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5561189633636307602" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEi9DpBu7CxW_a6RxjT6ilrQY0Gi-DtotWtu42N_nzP0JheI2ihicrM82TPmrubBKgBEwaqVUQ31DHG0GP6xo5RzjvFoUlDz0uEA9quWUF47nLOv8VGDk6j1XYJ8kO1ywIHMWB4mJQKBo/s1600/IMG_2862.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEi9DpBu7CxW_a6RxjT6ilrQY0Gi-DtotWtu42N_nzP0JheI2ihicrM82TPmrubBKgBEwaqVUQ31DHG0GP6xo5RzjvFoUlDz0uEA9quWUF47nLOv8VGDk6j1XYJ8kO1ywIHMWB4mJQKBo/s400/IMG_2862.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5561189629747860626" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSVOp8_MAAlFWtQRhVBTYRBZIOAWkLmDAGgAMWxQEhG-CjTfJ2z_YeSm9XvtLPUToXFJt_4muKZlKcjhmJ-dVYriNU3hUaX4fSK-2ecUSZ9RTlQ2Cm-0IHyu6ljDd1_Hu0Q5OSCtZUcS8/s1600/IMG_2918.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7y7vn6EK6X1rj-YZ__vvjosrrwhWudJsHPQmUCIJkU8NZ-uOY3dM0v6YSdi7bWg3BpUtynlUVf_y3Ceq9Gpny4_iukLffpIQG6-6bnbhaRfLYO8GPN3HXIE-IcWqL6GrWxFJuWW6Kl-4/s1600/IMG_2911.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7y7vn6EK6X1rj-YZ__vvjosrrwhWudJsHPQmUCIJkU8NZ-uOY3dM0v6YSdi7bWg3BpUtynlUVf_y3Ceq9Gpny4_iukLffpIQG6-6bnbhaRfLYO8GPN3HXIE-IcWqL6GrWxFJuWW6Kl-4/s200/IMG_2911.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5532739473387282322" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSeuZEZ1opdsR0HV5c-EsMJ_KY5r4NaAyycfMcbH3J-pV6bYkvEz8dv1SYUpzNKcjZB79FWAUk5zTl6rWCMcDdqwQr4qx1RBg3WusAkh-QrXoXpSpplTnRHhTvGc0n4dz78OUufr9P7w/s1600/IMG_2899.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSeuZEZ1opdsR0HV5c-EsMJ_KY5r4NaAyycfMcbH3J-pV6bYkvEz8dv1SYUpzNKcjZB79FWAUk5zTl6rWCMcDdqwQr4qx1RBg3WusAkh-QrXoXpSpplTnRHhTvGc0n4dz78OUufr9P7w/s200/IMG_2899.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5532739462422291730" /></a><br /><br /><p class="MsoNormal"><span class="Apple-style-span" ><b><br /></b></span></p><p class="MsoNormal" style="text-align:justify"><br /></p><p class="MsoNormal" style="text-align:justify"><br /></p><p class="MsoNormal" style="text-align:justify"><br /></p><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsu1AVOex21y4kkEH10986c40pO5ogR4AIh-Fgq7rXmL3kp9XLLU8aTM6Y03iBX-UNkawk5-nK576Y0SMn98iPLh15DLgOiAqCLyP_SgmkNRN95-4kpxMs36_Isb-MoaWGSCNq4-AJ6pE/s320/IMG_2918.JPG" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5532736532066651538" /><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXYSJRl4C652s2__ozTCilonYzaKHvR4XoDhFhyC3a8-umwZ4Po430AVPXcXwTJ525ZeP9m5fp1JDC5mShRo0E53dETCV72VnsRvVPN0MWFpw7jH1ZDSXTnftA9s3jz6d2y8vrpvS_r8/s200/IMG_2888.JPG" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 134px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5532747761754025906" /><p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">To Desmond Liew and his</span> cousin brother, Jimmy Liew, the restaurant business is more than just satisfying the taste buds of their patrons.</p><p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Eating, in their opinion, is the whole experience of being transported into another world altogether, which explains why their restaurant in Medan Putra Business Park in Bandar Menjalara, Kepong is named after the mythical Malay water bird, the Jentayu.</span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">S</span><span lang="EN-MY">ome decorations</span><span lang="EN-MY"> used </span>here in the restaurant date back to the late nineteenth century, and they come mainly from his family’s own collection, which brings reminiscence of the good old days.</p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Besides a marriage proposal made by a young man to his sweetheart at this restaurant last year, The Bird has also become a popular place for celebrations for birthday and wedding anniversaries of senior citizens organised by their children. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">The food, as well as the ambience, is ideal to allow one to embark on a nostalgic unforgettable journey into the past. “It is also educational for the younger generation,” said Desmond Liew, a Baba Nyonya descent, who hails from Melaka. “We hope our patrons will take the opportunity to share the good old times with their children using relics from the past.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">The rare and unique bric-a-brac plus old tunes further add a taste of dejavu when patrons to the restaurant stroll down memory lane while savouring <i style="mso-bidi-font-style: normal">Halal</i> delicious Nyonya, Chinese and Thai delicacies. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Occasionally, just to entertain his guests, the 45-year-old Chinese actor would belt out a song or two from the good old days.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">“We have put up some olden-day Shanghai posters, portrait photographs of some Eastern and Western movie actors and actresses,” he said. “Many of us would probably still remember the cinema flyers which we use now to adorn the walls.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Notwithstanding the decorations, Desmond (Liew) said the most important factor in any restaurant business for it to sustain beyond two years is still the food. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Their signature dish, Butter King Fish has attracted patrons from as far as Port Klang and Kajang. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">According to Chef Jimmy Liew, the fish is marinated with kunyit powder, salt, pepper, eggs before being deep-fried. The fish is served with wholemeal buns which go well with the gravy. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">“We mix butter with milk and curry leaves to make into a special sauce,” said Jimmy, who had previously worked in New York before and seen how lobsters and scallops are prepared in the same manner and served in Nyonya-style restaurants. “Instead of lobsters and scallops, we use fish. In a way, this is a fusion between East and West, although I must admit it is more Oriental,” he said. “Nyonya food is in fact a fusion of what’s good from different cultures.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Apart from New York, Jimmy Liew’s experience as a Chinese chef spans across four continents in major cities of New Zealand, Holland, Hong Kong and Japan. <span style="mso-spacerun:yes"> </span><o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Among those who frequently visited the restaurant is Penang-born Chinese drama TV actress, Yenn Teoh who said that she travels all the way from Shah Alam at least once or twice a month to savour the cuisines here. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">“I like the Ikan Cencaru served with sambal and prepared Nyonya-style,” she said. “Having been raised in Penang, I have always enjoyed this dish. The Coffee Fried Chicken Wings are also very delicious.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Coffee fried chicken wings are prepared by seasoning the chicken wings with coffee powder and salt, before being deep-fried and cooked with a special sauce. “To make sure that we get the right taste, we grill the chicken wings slightly,” said (Desmond) Liew. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Another of Teoh’s favourite is the Nyonya Seafood. The fish is first deboned, and cooked with squids, muscles and prawns, before being sauteed with Nyonya sauce (Penang style) and Bunga Kantan. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Combining the best of local delights, namely fish fillets with Nyonya sauce, prawns in Thai sauce, green curry chicken, vegetables cooked Chinese-style and Indian <i style="mso-bidi-font-style:normal">papadam, </i>the Liews have “invented” their Nasi Muhibbah. “It is a combo meal that meets the unique tastes of Malaysians,” said Jimmy (Liew).<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">For those who prefer vegetables, the `Four Heavenly Kings’ is a good choice. It is so named because the dish has four different types of vegetables, namely petai, square beans, brinjal and long beans, sauted with sambal belacan. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Other favourite dishes include their Rendang Chicken, Oriental Spaghetti and Curry Fish Head. Their signature drink is “Ampula”, which is rich in Vitamin C. “It is served with some assamboi as an appetite booster,” said Jimmy. “It’s really good when taken with spicy food.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">People say birds of the same feather flock together, and here at the Bird Restaurant, a number of celebrity actors and actresses, apart from Yenn Teoh, have shown up. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Among other VIP guests who have visited the restaurant are Louisa Chong, Janet Khoo and Chui Leng from Hong Kong, and because it is “halal” restaurant, even Maria Tunku Sabri of TV3’s Jalan-jalan Cari Makan, has visited the place to try out the food. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">The Bird Restaurant is located at 5 Jalan 3/62D, Medan Putra Business Centre, Bandar Menjalara, Kepong. Tel: 03-62771453. They are open: 11am – 11pm. The Bird rests on Mondays. <o:p></o:p></span></p></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6736353765898130194.post-77471452345903324162010-10-27T07:07:00.000-07:002010-10-27T07:09:34.168-07:00Pun Choy at Restoran LYS, Sungai Buloh<span class="Apple-style-span" style="font-family: Arial, Helvetica, Verdana, sans-serif; font-size: 12px; "><h3 id="story_date" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-weight: normal; font-size: 11px; color: rgb(153, 153, 153); font-family: Arial; ">Sunday September 12, 2010</h3><h1 id="story_title" style="padding-top: 0px; padding-right: 35px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-weight: bold; font-size: 29px; color: rgb(0, 0, 0); font-family: Arial, Verdana, sans-serif; line-height: 36px; ">Gems in the pot</h1><h2 id="story_byline" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-weight: bold; font-size: 11px; color: rgb(102, 102, 102); font-family: Arial; ">Story and pictures by STEPHEN NG<br /><a href="mailto:Stephen2u.ng@gmail.com" style="font-family: Arial; color: rgb(0, 51, 153); text-decoration: none; ">Stephen2u.ng@gmail.com </a><br /><a href="mailto:" style="font-family: Arial; color: rgb(0, 51, 153); text-decoration: none; "></a></h2><div id="story_content" style="border-top-width: 1px; border-top-style: dotted; border-top-color: rgb(204, 204, 204); padding-top: 15px; padding-right: 0px; padding-bottom: 10px; padding-left: 0px; "><br /><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; "><b>Childhood memories of eating leftovers have inspired a chef in Sungai Buloh to create a treasure of a dish.</b></p><div class="story_image left" style="float: left; margin-bottom: 15px; padding-top: 5px; padding-right: 10px; padding-bottom: 0px; padding-left: 10px; width: 164px; "><img src="http://thestar.com.my/archives/2010/9/12/sundaymetro/m_08lee.jpg" alt="" width="150" height="231" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; " /><span class="caption" style="color: rgb(51, 51, 51); clear: both; font-size: 10px; font-weight: bold; font-family: Arial; display: block; ">Sam Lee the chef and owner of LYS restaurant.</span></div><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">SAM Lee has fond memories of his grandmother who used to work as a caterer. “When the day was over, she brought home the leftovers in a little pot and gave it to the grandchildren,” says Lee, 39, who now runs Restoran LYS in Sungai Buloh, Selangor.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">His grandmother passed away in 1980 but memories of her bringing home a pot full of different dishes remain to this day. They also inspired him to create the restaurant’s signature dish known as “Pun Choy” (“Treasure Pot” in English).</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Regular patron Shirley Foo says the dish is known as Treasure Pot because it is made up of 15 different types of food. “It is like looking for treasures; there is always something interesting below the top layer of food,” she explains.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">A standard serving of “Pun Choy” includes chicken, duck, pork legs, prawns, fish, sea cucumber, mushrooms, fish maw, dried bean curd, chicken feet, <i>foo chuk</i>, radish, broccoli and cauliflower.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Apparently, the dish has become so popular that the restaurant is packed on weekends. “Sometimes, it is hard for us to cope,” says Lee’s wife, Sum Kee Peng.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“We advise our customers to call us two days in advance so we can prepare the food. It takes a lot of preparation,” she adds.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">All the 15 dishes are pre-cooked, arranged in a pot and then steamed before being served, says Lee, who began his career in the food and beverage industry as a kitchen helper immediately after completing his SPM.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">He opened his own restaurant in 1995.</p><div class="story_image center" style="float: none; margin-top: 0px; margin-right: auto; margin-bottom: 15px; margin-left: auto; padding-top: 5px; padding-right: 10px; padding-bottom: 0px; padding-left: 10px; width: 394px; "><img src="http://thestar.com.my/archives/2010/9/12/sundaymetro/m_08punChoy.jpg" alt="" width="380" height="257" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; " /><span class="caption" style="color: rgb(51, 51, 51); clear: both; font-size: 10px; font-weight: bold; font-family: Arial; display: block; ">Going potty: A standard Pun Choy dish will be enough for 10 people.</span></div><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Usually, a pot is enough for up to 10 people. “Our customers are encouraged to pack the leftovers if they cannot finish the whole pot,” says Lee.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Besides the “Pun Choy”, Lee’s other signature dishes include Fried Salted Prawns in special LYF sauce, Claypot Spicy Water Convolvulos (<i>kangkong</i>) with chilli and <i>belacan</i>, Fish Head with dry chilli and Braised Pork Legs Thai style.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Lee Mee Fa, 79, from Kota Kemuning, Selangor, says she likes the sea cucumber and chicken. Her relatives from Butterworth, Mar Teak Song, 45, a property developer, and his wife, Chea Fee Ling, 45, say they have heard a lot about the Pun Choy and were trying it for the first time.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">“It is very interesting,” Mar says. “In fact, it can be fun as well as you dig into the different varieties of food in the pot.”</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">The couple’s youngest son, Chern Khai, 10, liked the prawns in the Pun Choy as well as the Fried Salted Prawns. Shirley Foo, who visits the restaurant regularly, says she particularly enjoys the Pun Choy and the prawns.</p><p style="font-size: 14px; color: rgb(51, 51, 51); padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; font-family: Arial; line-height: 21px; ">Restoran LYS is at 45G Jalan TST 10A, Taman Industri Sungai Buloh (near to Eon Bank), in Selangor. It is open from 11am to 2.30pm for lunch, and from 5.30pm to 10.30pm for dinner. The restaurant is closed every Tuesday night. To make a reservation, call 016-211 3155.</p></div></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6736353765898130194.post-49269406599549404022010-10-27T07:05:00.001-07:002010-10-27T17:34:30.475-07:00Restoran Ikan Tilapia Lan Je (Rawang, Kota Damansara, Balakong)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBynS9E0YR_Sue4gAIkSNdJGjZwlQH3n75IAiTNWjx2azqhDkb-Z2DaZHxMaIvWjCQrmnRfEyyOWr7SJQgiPnOr1dQn-wrDlabr6_WlucUQOAhi9WGZ8_F6hKsY_xpdJ7m-j6-sEaIitI/s1600/Tilapia.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBynS9E0YR_Sue4gAIkSNdJGjZwlQH3n75IAiTNWjx2azqhDkb-Z2DaZHxMaIvWjCQrmnRfEyyOWr7SJQgiPnOr1dQn-wrDlabr6_WlucUQOAhi9WGZ8_F6hKsY_xpdJ7m-j6-sEaIitI/s200/Tilapia.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5532888772655235570" /></a><br /><p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><img src="https://mail.google.com/mail/?ui=2&ik=c3a015ee7a&view=att&th=12bf035c4d811a48&attid=0.3&disp=thd&realattid=f20b8fe2cd332e64_0.4&zw" alt="IMG_7184.JPG" /></span><img src="https://mail.google.com/mail/?ui=2&ik=c3a015ee7a&view=att&th=12bf036aa543a6af&attid=0.3&disp=thd&realattid=5f327f8fce7dd842_0.3&zw" alt="IMG_7257.JPG" /><img src="https://mail.google.com/mail/?ui=2&ik=c3a015ee7a&view=att&th=12bf035c4d811a48&attid=0.2&disp=thd&realattid=f20b8fe2cd332e64_0.3&zw" alt="IMG_7198.JPG" /></p><p class="MsoNormal" style="text-align:justify"><br /></p><p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Hooi Lin Lan, 68, is well-known in Rawang for her one dish – the Steamed Tilapia Fish – which has become the talk of the town.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Better known as Lan Je which, literally translated, means “Sister Lan”, her stall at Selayang Municipal Council’s hawker centre at Batu 16, Jalan Rawang is in fact a popular eatery.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Here, patrons visit the stall to eat one Tilapia each, and if you make an attempt to eat at their stall during lunch hours, you have better be prepared to wait to be seated. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Her success with the Tilapia dish has not come easy. As early as 1976, she has been operating the family food business in Rawang town. “I was having a tough time just to make ends meet by selling Hokkien noodles back the early seventies until someone from Ipoh suggested that I should sell steamed Tilapia fish for a change,” said Lan Je. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">After many trials and errors, she managed to get it right with her homemade sauce and the texture of the Tilapia fish, and it became her signature dish. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Her second son, Leong Man Fai, 39, said the concept of one Tilapia to each customer was given more emphasis in 1998, when there was widespread fear of Severe Acute Respiratory Syndrome (SARS).</span></p><p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p></o:p></span><img src="https://mail.google.com/mail/?ui=2&ik=c3a015ee7a&view=att&th=12bf036421681baa&attid=0.3&disp=thd&realattid=a657af9d1dfd73c8_0.3&zw" alt="IMG_7218.JPG" /><img src="https://mail.google.com/mail/?ui=2&ik=c3a015ee7a&view=att&th=12bf036421681baa&attid=0.4&disp=thd&realattid=a657af9d1dfd73c8_0.4&zw" alt="IMG_7222.JPG" /></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">“People were trying to stay away from pork,” he said. “Instead, they chose to eat fish, and we began to introduce the concept of ordering and eating a whole fish to oneself.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">The black to silver Tilapia is used, and steamed with ginger and chilli. Each fish can easily weigh between 500 to 800 grams. They are freshwater fish from Kuantan, Rawang and Kelumpang.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">“We obtain most of our supply of Tilapia from Kuantan. The fish from Kuantan seems to taste a lot better. Maybe, it’s the quality of the water there,” said Leong.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">As he poked a chopstick into the fish, Leong explained: “Some people like their fish to taste real spicy hot using chilli padi, while others prefer it to be normal or medium spicy. The most important part of the steaming process is that the texture of the Tilapia is done well.” <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">A regular customer, Tim Liew said he prefers to have the whole fish to himself. “Sometimes, I can even eat two fish by myself,” he said. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Leong will be moving to Balakong where he will be operating another similar outlet at Plaza Kasturi. His two other brothers, Leong Main Kong, 40 and Tony Leong, 32 will continue to help out the family business in Rawang. Because the business is so good, occasionally, their father, Leong Fong Chun, 70, also lends a helping hand. <o:p></o:p></span></p><p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><img src="https://mail.google.com/mail/?ui=2&ik=c3a015ee7a&view=att&th=12bf036421681baa&attid=0.2&disp=thd&realattid=a657af9d1dfd73c8_0.2&zw" alt="IMG_7207.JPG" /></span><img src="https://mail.google.com/mail/?ui=2&ik=c3a015ee7a&view=att&th=12bf035c4d811a48&attid=0.4&disp=thd&realattid=f20b8fe2cd332e64_0.5&zw" alt="IMG_7189.JPG" /></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">The family started preparing their fish from as early as 6am in order to serve lunch, and during their 3pm break, they begin preparing the fish for their dinner guests. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Their other favourite dishes are the steamed or deep-fried salted prawns. “We use Tiger prawns because they are tastier,” Leong said. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">They also serve Four Angle Beans fried with Belacan and Kangkong, which goes well with the Steamed Tilapia. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">The Rawang outlet is open from 11.30am to 3.00pm for lunch, and from 6.00pm to 10.30pm for dinner. They are closed on Tuesdays. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">To cater to the Muslim community, the restaurant is also pork-free. It is usually packed during lunch hours and in the evenings. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Kedai Ikan Talapia Lan Je is located at No 27-28, Block C, Jalan Rawang, Gerai MPS Batu 16, Rawang. Tel: 012-2270037 / 012-3397800 / 012-669 9919. Their second outlet is located at No 10 Jalan Kasturi, Plaza Kasturi, Batu 11, Jalan Balakong, Cheras. Tel: 012-3362434 / 012-3962953.<o:p></o:p></span></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6736353765898130194.post-15686655928492012962010-10-27T06:51:00.000-07:002010-10-28T02:26:15.566-07:00Krua Thai, Taman Usahawan Kepong<div><span class="caption"><div id="container"><div id="header"><div id="masthead"><h1><a href="http://malaysianfoodyummy.blogspot.com/"><img alt="The Star Online" src="http://thestar.com.my/images/common/logo_tsolv12.gif" width="200" height="55" /></a></h1></div><!-- end menu --></div><!--END header--> <div id="section_header"> <h1>News</h1> <div id="breadcrumbs"><a href="http://thestar.com.my/">Home</a> > <a href="http://thestar.com.my/news/sundaymetro">Sundaymetro</a></div></div><div id="main_body"><!--END story_navigation--> <div id="story_main"><!-- google_ad_section_start --> <h3 id="story_date">Sunday November 30, 2008</h3> <h1 id="story_title">Authentically Thai</h1> <h2 id="story_byline">By STEPHEN NG</h2> <div id="story_content"><br /><p><b>This restaurant sets out to give its patrons Thai food at its best.</b></p> <p>THE name “Krua Thai” in Thai literally means “Thai Kitchen”.</p> <p>It is not an exaggeration to say that this one-and-a-half-year-old Thai restaurant at Taman Usahawan Kepong churns out what its owner said are “truly authentic Thai dishes.”</p> <div style="WIDTH: 134px" class="story_image right"><img alt="" src="http://thestar.com.my/archives/2008/11/30/sundaymetro/ms_04soh.jpg" width="120" height="184" /> <span class="caption">In charge: Su Phaporn.</span> </div> <p>Hailing from Chieng Rai in Thailand, Su Phaporn, who speaks Hokkien as well, said the idea behind Krua Thai is to give customers a truly Thai experience when they savour the dishes here.</p> <p>Her traditional recipes come from her aunt, Nora Abdullah and sister, Thanavee, who is married to a Malaysian.</p> <p>“Between the two of them, they have about 30 years of cooking experience,” she enthused. Su Phaporn is the owner and operator of the restaurant herself.</p> <p>To ensure the cuisine is as authentic as possible, Phaporn said both the cooks and the ingredients, such as the shrimp paste and tamarind, are imported from Thailand.</p> <p>“Our customers, however, like the idea that our cooks can either prepare the food to suit the local taste or follow the original Thai recipe,” Phaporn added.</p> <p>“We usually recommend our customers to try the real spicy Thai style Tom Yam. We want them to explore the dishes which are popular in the Northern provinces of Thailand.”</p> <p>Their signature dish is the Thai-style deep-fried fish with Nam Khun sauce and vegetables. “For the fish, we use Siakap. Most of the ingredients are imported from Thailand while all the sauces used are home-made, which taste like Tom Yam with added chili padi. The Nam Khun sauce is poured onto the fish, just before having it,” said Phaporn.</p> <p>Among the authentic dishes that have been introduced here is the raw prawns served “sashimi style”, with fish sauce and bird’s eye chillies.</p> <p>The Pandan leaf chicken, which is a favourite at all Thai restaurants in the country, is good here too as it is prepared and cooked using a slow frying process to ensure the chicken absorbs the spices and the flavour of the screwpine leaves used to wrap the chunks of chicken meat.</p> <div style="WIDTH: 414px" class="story_image center"><img alt="" src="http://thestar.com.my/archives/2008/11/30/sundaymetro/ms_04namkhun.jpg" width="400" height="246" /> <span class="caption">Signature dish: Thai-style deep-fried fish with Nam Khun soup and vegetables.</span> </div> <p>Also on the menu are the seafood otak-otak in banana leaf and crispy catfish served with the spicy and sour mango salad.</p> <p>Restaurant manager, Tim Chuah said the cooks are always happy to introduce new dishes upon request. “If customers crave for a certain Thai dish that they have tried in Thailand, they can always let us know,” he said. “Our cooks will prepare the dish.”</p> <p>The Thai food served here are prepared in the Northern Thai style as it is served in Chiang Rai and Chiang Mai style. Tom Yam is their all-time favourite.</p> <p>People who eat at Thai restaurants will not go without Thai Tom Yam. Besides the Red Tom Yam, the restaurant also serves Clear Tom Yam, which most Malaysians are unfamiliar with.</p> <p>“We always recommend that our Malaysian customers try the Clear Tom Yam for a change,” said Chuah. “We allow our customers to choose the way they want their Tom Yam to be served, from sweet and non-spicy, to truly spicy authentic Thai.”</p> <div style="WIDTH: 414px" class="story_image center"><img alt="" src="http://thestar.com.my/archives/2008/11/30/sundaymetro/ms_04sashimi.jpg" width="400" height="280" /> <span class="caption">Thai sashimi: Raw prawns with lots of bird’s eye chillies.</span> </div> <p>To have the King prawns fresh, Chuah suggested regular customers to pre-order one day in advance. “Most Malaysians are not adventurous enough to eat raw prawns the way it is eaten in Thailand,” explained Chuah. “We even have customers who ask for the prawns to be stir-fried the moment they see it is served raw.”</p> <p>Another Thai dish is Kai Jioew Chak Om (Omelette), the preparation of which, Chuah said, uses leaves that taste like local petai, but is from another species of plants available only in Thailand.</p> <p>Chuah said that the response from Malaysians is so good that after celebrating its first anniversary in April this year, they are now considering a second outlet either in Ampang or Petaling Jaya, where they will apply for “halal” certification. The present restaurant is pork free but does not have a “halal” certification.</p> <p>They also provide catering services. The restaurant is open from 11am – 10pm, seven days a week, including public holidays and weekends. On weekends, the restaurant offers free Thai deserts – either “Tap Thim Grup” (water chestnut with jelly) or Sogo – Pumpkin with coconut milk.</p> <p>Restoran Krua Thai is located on the row parallel to the front row of shops facing Jusco Kepong, or just behind the Standard Chartered Bank and TM Net. Address: 39 Jalan Metro Perdana Barat 2, Taman Usahawan Kepong, Kepong Utara, Kuala Lumpur. Tel: 03-6250 8104.</p></div> <div class="story_source"> <h2>Source:</h2><img border="0" src="http://thestar.com.my/images/source/starmetro.gif" height="25" /></div> <div id="more_news_headlines"> <form id="frm_get_more_news" method="get" name="frm_get_more_news" action=""><br />DIRECTIONS TO GET THERE:<br />(If you don't have a GPS, print out this direction)<br /><p class="MsoNormal">Depending on where you are coming from, Restoran Krua Thai is located on the row parallel to the front row of shops facing Jusco Kepong, or just behind the Standard Chartered Bank and TM Point in Kepong. Address: 39 Jalan Metro Perdana Barat 2, <span class="apple-style-span"><span style="font-size:10.5pt; font-family:"Arial","sans-serif";color:#333333">Taman </span></span>Usahawan Kepong, Kepong Utara, Kuala Lumpur. Tel: 03-6250 8104. </p> <p class="MsoNormal"><b><span class="Apple-style-span">If you are coming from PJ, use the LDP. </span></b></p><p class="MsoNormal">From the LDP Sri Damansara toll, instead of keeping to the left after Caltex, keep to the RIGHT lanes so that you can take the flyover that will join you to Jalan Kepong. Travel along this road all the way. You will see on your LEFT, BHP and Esso Petrol Stations and the MRR2 flyover on the right. <span class="Apple-style-span"><b>IMPORTANT: DO NOT TAKE THE MRR2 FLYOVER;</b></span> instead keep to the left lane, drive past the two petrol stations and a bus stop.<br /><br />From the bus stop (which is just below the KTM overhead bridge), here is a Y junction. Take the RIGHT lane that goes on a smaller flyover. This is Jalan Kepong. Further down from the flyover, you will see a mosque on the right and a traffic light junction ahead. From here, just drive straight ahead until you see Jusco on the right. Now, keep to your left lane until you see a LEFT junction. Make a left turn here. There is a Petronas Station here. From here, take the left junction immediately after Petronas Station, which will lead you to Krua Thai.<o:p></o:p></p> <p class="MsoNormal">Krua Thai is actually located on the row of shophouses just behind the row that fronts Jusco on the opposite side of Jalan Kepong. But it is easier for us to just wait at Petronas station.</p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal"><b><span class="Apple-style-span">If you are coming from Jalan Kuching, this is the direction:</span></b> </p> <p class="MsoListParagraph" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="font-family:Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family: Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]-->Drive along Jalan Kuching until you come to the junction that turns into Jalan Kepong.<o:p></o:p></p> <p class="MsoListParagraph" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="font-family:Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family: Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]-->Drive along Jalan Kepong all the way until you see ahead of you the big Jusco building on the left side of the road. <o:p></o:p></p> <p class="MsoListParagraph" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="font-family:Symbol;mso-fareast-font-family:Symbol;mso-bidi-font-family: Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]-->At the traffic light junction JUST BEFORE Jusco, turn RIGHT. You will see Petronas station here</p><p class="MsoListParagraph" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1">No point calling the restaurant, as the people working here are mainly Thai workers. They won't be able to guide you.</p></form></div></div></div></div></span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6736353765898130194.post-9173466489183767842010-10-20T07:44:00.001-07:002010-10-27T06:40:22.216-07:00Restoran Kent, Desa Jaya<div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-I8F1DESMWA_bZmzmbPLEUxV4x1wOHPt9v7r0rnObiyYb7oK-k-_QQiR8w6OOoBu8aB0fmPKQ6NlTJtK4C_eqaBAGn-xRrd0c6oXkwcF3h5dHbSVN2N-RjEEsDEVAenqz6lI5d9DatM/s1600/IMG_7412.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-I8F1DESMWA_bZmzmbPLEUxV4x1wOHPt9v7r0rnObiyYb7oK-k-_QQiR8w6OOoBu8aB0fmPKQ6NlTJtK4C_eqaBAGn-xRrd0c6oXkwcF3h5dHbSVN2N-RjEEsDEVAenqz6lI5d9DatM/s320/IMG_7412.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5530141552020752834" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYPFa8EdKfrJ7-_EYIiNr9ZE3W-ULIZVOZZ7FLlFYqHSi1VpCLGNQzDJpFXoplcj3PfOllliOsrCXRBdiPtktmpjeUw8h5nsalGYIhXlsTUGqgs0v7DptBSqlXK-LinkJQzUbgFnJW_mE/s1600/IMG_7372.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYPFa8EdKfrJ7-_EYIiNr9ZE3W-ULIZVOZZ7FLlFYqHSi1VpCLGNQzDJpFXoplcj3PfOllliOsrCXRBdiPtktmpjeUw8h5nsalGYIhXlsTUGqgs0v7DptBSqlXK-LinkJQzUbgFnJW_mE/s320/IMG_7372.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5530141548092115346" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhtV-GqZj6BcYZXBhwrS2mlH9VPDRFfs_yZ2L1MMrfC5kjKUoBeNflbMD1OraYnVJw4PWZ1ZM90HwjM7QqeLyuRII_MjpF4PVYtm0i1A2G6AXeFi6kcyNsLVKLbPMWyIOyHtIte7zxSw/s1600/IMG_7412.jpg"><br /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhem0KacMyxf7dEBo8Z1TYUAs8F7qhPA3WRluMr_0F9dCeYGDjSAJMrlQzVyTs-PsBAmZK7nsQZklgWdhogbjjUv_3MSpHFliLUS64Bbfjj3LXEnHpsO4entwAbBgR4ntDQQPVIQH_vXlg/s1600/IMG_7368.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhem0KacMyxf7dEBo8Z1TYUAs8F7qhPA3WRluMr_0F9dCeYGDjSAJMrlQzVyTs-PsBAmZK7nsQZklgWdhogbjjUv_3MSpHFliLUS64Bbfjj3LXEnHpsO4entwAbBgR4ntDQQPVIQH_vXlg/s320/IMG_7368.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5530139935752702450" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQsrnlIi-uAkA1bz652ldnSwSabjuPMREJl1JCusiedqVoEkyK2J7mv7zOPIajyvVVSPI_moexB9PE9cMmCTAe9VRKOtNoPZ5ov-sekZdDJgRzv7YICOZ3I0dYLCNeWZ49-s6STDvr4Q/s1600/IMG_7344.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQsrnlIi-uAkA1bz652ldnSwSabjuPMREJl1JCusiedqVoEkyK2J7mv7zOPIajyvVVSPI_moexB9PE9cMmCTAe9VRKOtNoPZ5ov-sekZdDJgRzv7YICOZ3I0dYLCNeWZ49-s6STDvr4Q/s320/IMG_7344.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5530139919656691746" /></a><br /><p class="MsoNormal"><span lang="EN-MY">By Stephen Ng <o:p></o:p></span></p> <p class="MsoNormal"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">The long-forgotten cinema </span>of Desa Jaya in Kepong which existed side-by-side with the wet market some 30 years ago, may have lost its lustre, but not the open-concept Chinese restaurants nearby, which still serve cheap and good food.</p><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLVXj3yoEj7DJiYhDEcL4QPRssrrgbYcjn2KuHRY8f9lJQcG_nA8GyW0oQF3yzLF8m4sAicfdOeF3Hrb88ha-6qKTJaQzXclchA_BELSdYzbFYM0_IC62AUE-Zxmp-vEcIsKvkAvgwh7o/s320/IMG_7328.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 211px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5532719668025853314" /> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">In fact, Restoran Seat In Kent, despite having a name that sounds unusual, it is one of a few rare Chinese restaurants that seems to be very successful in attracting even customers from the Indian community. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Regular customer, Jaspal Kaur from Desa Jaya, for example, had no hesitation to admit that she and her family hold nearly all their family functions here. “We like the food and the prices are reasonable,” said the assistant manager of a maid recruitment agency. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">For slightly above RM100, one can have a sumptuous dinner of six dishes, which among others, include their signature dish – the Nyonya Steamed Fish. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">The proprietress, Chong Chu Moy, 32, from Melaka said they have over 100 different dishes and styles of cooking. Interestingly, there is no standard menu. “This gives us some flexibility to prepare our food to suit our guests’s taste buds,” she said. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Their signature dish Nyonya Steamed Fish is a bestseller. “We only use Red Tilapia, and it is cooked with ginger, chilli padi sauce and lemon grass to give it the sweet and sour taste that our customers like,” she said. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Invited guests for the food tasting session, Jennifer Chong and her husband, Andrew Ong said they liked the Nyonya Steamed Fish and the Vietnamese Prawns. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">The Vietnamese Prawns are cooked as a curry dish, with chilli, ginger and carnation milk, instead of using coconut santan. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><br />Living in Taman Bukit Maluri, Ong’s sister, Ong Kwee Mooi, a teacher, and her former school colleague, Martina Ng of Damansara Heights concurred. “The Vietnamese prawns taste good and it is healthier to use milk than santan,” said Ng, who said she also liked the fried tauhu. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">According to the chef, Tan Eng Hock, 45, the home-made tauhu can either be fried or deep-fried. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">“It is hard to fix one standard menu to suit everyone’s taste,” he said. Hailing from Tanjung Sepat, Tan, who is also known by his nickname, “Chef Ah Fook”, has been a chef for over 20 years.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">“Our tauhu is stuffed with fish meat, squid, salted eggs or carrots, and it is a favourite dish for children,” added Chong, who manages the restaurant with the help of her husband, Kent Gan Keng Chai, 42, from Muar, Johor. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Another dish, the Yam Basket with Deep Fried Mantis Prawns is also a favourite among patrons to this restaurant. “It has two different tastes, using the red mayonnaise on the prawns and white mayonnaise for the lettuce underneath,” said Chong. “In fact, we produce our own yam basket in Johor Baru and supply them to restaurants in the Klang Valley.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">The last dish, the Marinated Steamed Pork Ribs is cooked with herbs and served with mushrooms to give it a natural sweet herbal taste. “We have different styles of preparing the pork ribs,” added Chong. “Our customers will usually tell us how they like it prepared.”<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY">Kent Gan and Chong have started operating the restaurant since 2003, after taking it over from the original owner. Restoran Seat In Keat is located at No. 3 Jalan 16, Desa Jaya, Kepong. They are open only from 4pm to 1am, seven days a week, except on Mondays once every fortnight. To check out their location, check their website <a href="http://www.restorankent.com/">www.restorankent.com</a> or contact them at 012-6077022 or 012-6694923. <o:p></o:p></span></p> <p class="MsoNormal"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><b style="mso-bidi-font-weight: normal"><i style="mso-bidi-font-style:normal"><span lang="EN-MY">Direction:</span></i></b><i style="mso-bidi-font-style:normal"><span lang="EN-MY"> As soon as you enter into Desa Jaya in Kepong, you will notice the BHP Petrol Station on the left. You can ask the parking attendant here where the Desa Jaya wet market is or just drive behind the row of shophouses beside the petrol station. You will see an abandoned old cinema beside the wet market. Restoran Seat In Kent, a corner restaurant, is just a stone’s throw away from the cinema.<o:p></o:p></span></i></p><p class="MsoNormal" style="text-align:justify"><i style="mso-bidi-font-style:normal"><span lang="EN-MY"><br /></span></i></p><p class="MsoNormal" style="text-align:justify"><i style="mso-bidi-font-style:normal"><span lang="EN-MY"><br /></span></i></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-MY"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align:justify"><b style="mso-bidi-font-weight: normal"><span lang="EN-MY">Picture Captions: <o:p></o:p></span></b></p> <p class="MsoNormal"><span lang="EN-MY">IMG7412: Signature Dish: Nyonya Steamed Fish<o:p></o:p></span></p> <p class="MsoNormal">IMG7359: The Vietnamese Prawns are cooked as a curry dish, with chilli, ginger and carnation milk, instead of using coconut santan.</p> <p class="MsoNormal"><span lang="EN-MY">IMG7368: Yam Basket with Deep Fried Mantis Prawns is also a favourite among patrons to this restaurant.<o:p></o:p></span></p> <p class="MsoNormal"><span lang="EN-MY">IMG7372: Marinated Steamed Pork Ribs is cooked with herbs and served with mushrooms<o:p></o:p></span></p> <p class="MsoNormal"><span lang="EN-MY">IMG7444: Fried Tauhu is a favourite among children <o:p></o:p></span></p></div>Unknownnoreply@blogger.com2